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Spinach & Cheese Omelette

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Classic Spinach & Cheese Omelette
recipe.yield: 1 serving
recipe.prepTime: 5 minutes
recipe.cookTime: 5 minutes
recipe.totalTime: 10 minutes
recipe.difficulty: Easy
recipe.intensity: Low to Medium (Quick, active cooking for a short period)
recipe.category: Breakfast, Brunch, Quick Lunch
recipe.cuisine: French-inspired

A Note on This Recipe

This Spinach & Cheese Omelette is more than just a morning meal; it’s a lesson in technique and efficiency. The French-style “rolled” omelette is tender, softly set, and filled with vibrant, wilted spinach and melty, savory cheese. It’s a dish that proves simple ingredients, treated with care, can result in something truly special. Perfect for a busy weekday or a leisurely weekend, it comes together in just 10 minutes, offering a powerful protein-packed start to your day.

Ingredients

  • 2 large eggs

  • 1 tablespoon whole milk or water

  • Pinch of kosher salt

  • Freshly ground black pepper

  • 1 teaspoon unsalted butter

  • ½ cup fresh baby spinach, roughly chopped

  • ⅓ cup shredded cheese (a blend of Monterey Jack and sharp cheddar recommended, or Gruyère for a classic touch)

  • Optional garnish: Chopped fresh chives or parsley

Equipment

  • 8-inch nonstick skillet

  • Small mixing bowl

  • Whisk or fork

  • Spatula (silicone or flexible is best)

  • Cutting board & knife

Instructions

Step 1: Prep & Beat

Crack the 2 large eggs into a small bowl. Add the 1 tablespoon milk or water, a pinch of salt, and a few grinds of black pepper. Whisk vigorously with a fork until the mixture is completely uniform and you see a light layer of foam on the surface. This incorporates air, leading to a fluffier texture. Set aside. Prepare your ½ cup spinach and measure your ⅓ cup cheese.

Step 2: Wilt the Spinach

Place your 8-inch nonstick skillet over medium-low heat. Add ½ teaspoon of the butter. Once melted, add the chopped spinach. Sauté for 60-90 seconds, just until the spinach has fully wilted and any excess moisture has evaporated. Transfer the wilted spinach back to your cutting board or a small plate. Wipe the skillet clean with a paper towel. This step ensures your omelette doesn’t become watery.

Step 3: Cook the Eggs

Return the skillet to medium heat. Add the remaining ½ teaspoon of butter, swirling to coat the pan evenly. Once the butter is foaming but not browning, pour in the beaten eggs. They should sizzle gently. Let them sit, undisturbed, for about 10 seconds to set a thin bottom layer.

Step 4: The Lift & Tilt

Now, using your spatula, gently push one edge of the set eggs toward the center while tilting the pan to allow the uncooked egg liquid to flow into the exposed space. Do this in 2-3 different spots around the pan. The top should still look slightly wet and soft, but not runny—this takes about 90 seconds total.

Step 5: Add Fillings & Fold

Reduce the heat to low. Quickly distribute the wilted spinach and shredded cheese over one half of the omelette. Let it sit for another 15-20 seconds so the cheese begins to melt. Now, run your spatula around the edges to loosen. Carefully lift the unfilled side and fold it over the filled half. The residual heat will finish melting the cheese.

Step 6: Slide & Serve

Tilt the pan over your plate and, using the spatula for guidance, gently roll/slide the omelette onto the plate seam-side down. It should be pale golden, tender, and beautifully rolled. Garnish with chopped chives if desired. Serve immediately.

Chef’s Notes & Success Tips

  • Don’t Overbeat: Whisk just until blended. Overbeating can incorporate too much air and create a spongy texture.

  • Pan Size is Key: An 8-inch skillet is ideal for a 2-egg omelette. A larger pan will make the egg layer too thin.

  • Heat Management: Medium heat is your friend. Too high, and the eggs will brown and become rubbery. The goal is gentle, even cooking.

  • The Fillings: Ensure your spinach is well-drained and your cheese is finely shredded. This allows for even distribution and quick melting.

  • Customize It: Add diced ham, sautéed mushrooms, or caramelized onions. A tablespoon of crumbled feta or goat cheese adds a lovely tang.

Nutrition Information

  • recipe.servingSize: 1 omelette

  • recipe.calories: 320

  • recipe.carbohydrateContent: 3g

  • recipe.proteinContent: 22g

  • recipe.fatContent: 25g

  • recipe.saturatedFatContent: 12g

  • recipe.cholesterolContent: 405mg

  • recipe.sodiumContent: 480mg

  • recipe.fiberContent: 0.5g

  • recipe.sugarContent: 1g

Nutritional values are approximate and will vary based on exact ingredients used and specific portion sizes. Calculations assume use of whole milk, a cheddar-jack cheese blend, and all butter.

Enjoy your perfectly cooked, nourishing, and delicious Spinach & Cheese Omelette—a timeless recipe that never fails to satisfy.

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