Cheesy Spinach Omelette

Spinach Omelette with Basil and Mozzarella

Cheesy Spinach Omelette

Fluffy and flavorful, this cheesy spinach omelette is made with fresh spinach, melty mozzarella, and basil for a quick, protein-packed breakfast or brunch. Serve with a side of fresh tomatoes. Ready in minutes and easy to customize.

Course Breakfast, Brunch

Cuisine American

Recipe Type Eggs, Garden Harvest, Spinach, Summer

Skill Level Easy

Prep Time 5

Cook Time 7

Total Time 12

Servings Servings

Calories 260kcal

Author Angela G.

Equipment

omelette pan

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)

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.

Nutrition