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★ Why You'll Love this Recipe ★
Fresh and Flavorful
This spinach omelette is fresh, flavorful, and oh-so-good. You’ve got tender spinach, a hint of basil, and plenty of creamy, melty cheese all tucked into fluffy eggs. Every bite is the perfect mix of savory goodness and light, fresh flavor.
Quick and Easy
Ready in minutes, this breakfast recipe is easy to whip up in the morning or a last-minute brunch. Simple steps mean anyone can make it, even beginner cooks.
Healthy and Hearty
Packed with protein, vitamins, and minerals, this perfectly cooked omelette will get you fueled up for the day, without feeling heavy. It’s a tasty way to add more greens to your diet, too.
Versatile and Customizable
Stick with spinach and cheese or mix in your favorite veggies, herbs, or even meats. This recipe adapts to whatever you have on hand.
★ Ingredients You'll Need ★
This is a simple recipe, you can add to or just enjoy as is.
Here's a look at everything you'll need.
- Eggs
- Salt and pepper
- Fresh spinach. Baby spinach is more tender which I prefer. Remove stems.
- Mozzarella cheese. Shredded melts well.
- Fresh basil, chopped.
- Fresh tomatoes make a great side. Any kind but cherry or grape work well. Feel free to drizzle with balsamic vinegar if that sounds good to you!
★ Tips & FAQs ★
You don’t have to cover an omelette, but doing so helps trap steam, which cooks the top faster and makes the eggs fluffier without over-browning the bottom.
Sure! Try mushrooms, onions, bell peppers, or fresh herbs for extra flavor and texture.
Yes, it’s a good source of protein, vitamins, and minerals—especially if you use fresh spinach and a moderate amount of cheese.
Yes, just thaw it completely and squeeze out excess water before adding it to prevent a soggy omelette.
Whisk the eggs well with a splash of milk or cream before cooking.
Cheesy Spinach Omelette
Equipment
Ingredients
- 4 eggs
- salt and pepper to taste
- ¼ cup fresh spinach leaves
- 2 tablespoon mozzarella cheese
- 1 sprig fresh basil chopped
Serve with
- ¼ cup grape tomatoes halved (optional)
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Instructions
- Whisk eggs together with milk in a small, flat non-stick pan. Let egg mixture fill the pan. Heat to medium-low.
- Cook eggs for about 7 minutes or until top appears to be nearly cooked. Layer spinach leaves on top then fold in half and remove from heat.
- Sprinkle immediately with freshly shredded mozzarella cheese and then transfer the omelette to your plate.
- Top with fresh basil and serve with a side of fresh tomatoes.
Notes
- For a creamier omelette, add a splash of milk to the eggs before cooking.
- The inside of your omelette will finish cooking once folded (no need to flip!) and spinach will gently wilt.
- Heat your eggs low and slow so that the bottom does not over brown.
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