Spinach Omelette

Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins
 4 cups Baby Spinach, Rinsed
 Salt and Pepper, to Taste
 4 Large Eggs
 2 tsp Grape Seed Oil, Divided
 2 Ounces Cheese, Divided
 2 tbsp Chopped Scallions, Chives or Flat-Leaf Parsley, Divided
1

In a saucepan with a lid, add ¼ cup of cold water, a pinch of salt, and the baby spinach. Cover and cook over medium-high heat until the spinach has wilted, about 1 to 2 minutes. Drain and squeeze out as much water and you can. Set aside.

2

In a medium bowl, whisk together the eggs with 1 tablespoon of water, salt, and pepper to taste.

3

Heat the oil in small non-stick skillet over medium heat. Add half the eggs and cook without stirring until the eggs begin to set.

4

Using a rubber spatula, lift the edges of the omelet and tilt the pan so the uncooked eggs flow to the edges the pan and underneath the omelet.

5

Sprinkle one side of the omelet with half the amount of cheese, wilted spinach, and scallions. Fold the un-topped side of the omelet over the cheesy side. Cook until the inside of the omelet has set and cheese is beginning to melt, about 1 minute.

6

Remove from pan. Make another omelet in the same way with the remaining eggs, spinach, cheese, and scallions. Serve with a piece of toast.

Nutrition Facts

Serving Size 2


Amount Per Serving
Calories 306
% Daily Value *
Total Fat 24g37%
Saturated Fat 9g45%
Trans Fat 13g
Sodium 371mg16%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 cups Baby Spinach, Rinsed
 Salt and Pepper, to Taste
 4 Large Eggs
 2 tsp Grape Seed Oil, Divided
 2 Ounces Cheese, Divided
 2 tbsp Chopped Scallions, Chives or Flat-Leaf Parsley, Divided

Directions

1

In a saucepan with a lid, add ¼ cup of cold water, a pinch of salt, and the baby spinach. Cover and cook over medium-high heat until the spinach has wilted, about 1 to 2 minutes. Drain and squeeze out as much water and you can. Set aside.

2

In a medium bowl, whisk together the eggs with 1 tablespoon of water, salt, and pepper to taste.

3

Heat the oil in small non-stick skillet over medium heat. Add half the eggs and cook without stirring until the eggs begin to set.

4

Using a rubber spatula, lift the edges of the omelet and tilt the pan so the uncooked eggs flow to the edges the pan and underneath the omelet.

5

Sprinkle one side of the omelet with half the amount of cheese, wilted spinach, and scallions. Fold the un-topped side of the omelet over the cheesy side. Cook until the inside of the omelet has set and cheese is beginning to melt, about 1 minute.

6

Remove from pan. Make another omelet in the same way with the remaining eggs, spinach, cheese, and scallions. Serve with a piece of toast.

Spinach Omelette

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