Fluffy Spinach Omelette

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Growing up, my mom insisted that omelettes had to be plain – just eggs and maybe a sprinkle of cheese. Anything else would “ruin the simplicity,” she’d say. I followed her rule until college, when my roommate made me a spinach omelette that changed everything.

Turns out, adding spinach to eggs isn’t just tasty – it’s also a great way to sneak some greens into breakfast. And unlike what my mom thought, it doesn’t take any special skills to make. If you can crack eggs and stir them around in a pan, you’re already halfway there to making this breakfast favorite.

What Kind of Spinach Should I Use?

Baby spinach is the perfect choice for omelettes since its tender leaves cook quickly and have a milder flavor than regular spinach. While you can use regular spinach in a pinch, you’ll need to remove those tougher stems first and might want to give it a slightly longer cooking time. Fresh spinach is ideal for this recipe, but if you only have frozen spinach on hand, make sure to thaw it completely and squeeze out all the excess water – otherwise, you’ll end up with a watery omelette. Just remember that a big bunch of fresh spinach will cook down significantly, so don’t be afraid to pack it in when measuring.

Options for Substitutions

This simple breakfast recipe can be adapted with several easy swaps if needed:

• Eggs: Eggs are the star here and can’t be substituted – they’re essential for an omelette! However, you can use 1/2 cup egg whites instead of whole eggs if you prefer.
• Baby spinach: Regular spinach works just fine – just chop it well. You can also swap in other tender greens like Swiss chard or kale, but make sure to cook them a bit longer to soften.
• Parmesan cheese: Any hard cheese will work here – try Romano, Asiago, or even sharp cheddar. Just keep in mind that softer cheeses might make the omelette a bit more wet.
• Onion seasoning: Out of onion seasoning? Use 2 tablespoons of finely minced fresh onion or 1/4 teaspoon of onion powder instead.
• Nutmeg: While nutmeg pairs really nicely with spinach, you can skip it or try a pinch of white pepper for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a spinach omelette is ending up with a watery mess due to raw spinach releasing its moisture during cooking – solve this by quickly sautéing your spinach first and letting it cool before adding it to your eggs. Another common mistake is cooking your omelette on heat that’s too high, which results in a browned, rubbery exterior and undercooked interior – instead, use medium-low heat and be patient while the eggs set slowly. To prevent your omelette from breaking when you fold it, make sure to let the eggs set until they’re just barely wet on top, and don’t overfill with spinach – less is more when it comes to fillings. For the fluffiest results, whisk your eggs really well until they’re completely uniform in color and slightly frothy before adding them to the pan.

What to Serve With a Spinach Omelette?

This light and savory breakfast dish pairs really well with some crispy hash browns or home fries on the side – the crunchy potatoes are perfect with the soft eggs! I like to add a few slices of fresh avocado and some cherry tomatoes to bring color and freshness to the plate. For a complete breakfast spread, serve your omelette with toasted sourdough or whole grain bread and a side of fresh fruit like berries or citrus segments. If you’re making this for brunch, a simple mixed green salad dressed with light vinaigrette makes it feel more lunch-like.

Storage Instructions

Keep Fresh: While omelettes are best enjoyed right after cooking, you can save leftovers in an airtight container in the fridge for up to 2 days. Just know that the texture won’t be quite the same as when it’s fresh off the pan.

Meal Prep: If you’re planning ahead, you can wash and chop your spinach the night before and store it in the fridge. You can also mix your seasonings together in advance, making it super quick to whip up your omelette in the morning.

Warm Up: To enjoy a leftover omelette, gently warm it in the microwave for about 30 seconds. Be careful not to overheat it, as this can make the eggs tough. A quick tip: place a damp paper towel over the omelette while reheating to help keep it moist.

Preparation Time	5-10 minutes
Cooking Time	7-10 minutes
Total Time	12-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-200
• Protein: 12-15 g
• Fat: 12-15 g
• Carbohydrates: 4-6 g

Ingredients

• 2 eggs
• 1 cup chopped baby spinach
• 1 1/2 tablespoons finely grated parmesan
• 1/4 teaspoon onion seasoning
• 1/8 teaspoon nutmeg, ground
• Salt and pepper, to preference

Step 1: Prepare Ingredients

Begin by gathering all your ingredients for the omelet.

This will include eggs, baby spinach, Parmesan cheese, and your seasonings: onion powder, nutmeg, salt, and pepper.

Having everything ready and within reach will make the cooking process smoother.

Step 2: Mix the Egg Mixture

In a bowl, beat the eggs until they are well combined.

Stir in the baby spinach and Parmesan cheese until evenly distributed.

Then season the mixture with onion powder, a hint of nutmeg, salt, and pepper to taste.

Mix everything together thoroughly to ensure the flavors are well incorporated.

Step 3: Cook the Omelet

Spray a small skillet with cooking spray and place it over medium heat.

Once the skillet is warm, pour in the egg mixture.

Allow it to cook until it is partially set, which should take about 3 minutes.

Use a spatula to gently flip the omelet over and continue cooking for another 2 to 3 minutes.

Adjust the heat to low and let it cook for an additional 2 to 3 minutes until the omelet reaches your preferred level of doneness.

Step 4: Serve and Enjoy

Once cooked to your liking, slide the omelet onto a plate.

Serve it warm and enjoy your delicious, homemade spinach and Parmesan omelet!