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Spinach & Cheese Omelet

Name: Spinach & Cheese Omelet
Prep time: 15

(13 votes, average: 4.23 out of 5)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

You can use any cheese or leafy green you prefer for this recipe. Fresh goat cheese and sharp cheddar are great, but any cheese you have on hand will likely do.

Ingredients

4 cups baby spinach, rinsed
Salt and pepper, to taste
4 large eggs
2 teaspoons grape seed oil, divided
2 ounces cheese, divided
2 tablespoons chopped scallions, chives or flat-leaf parsley, divided

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Nutrition Facts

Calories

306 cals

Fat

24 g

Saturated Fat

9 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

7 g

Carbohydrates

3 g

Sugar

1 g

Fiber

1 g

Protein

20 g

Sodium

371 mg

Directions

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.
In a medium bowl, whisk together the eggs with 1 tablespoon of water, salt, and pepper to taste.
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.
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.
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.
Remove from pan. Make another omelet in the same way with the remaining eggs, spinach, cheese, and scallions. Serve with a piece of toast.

Chef Tips

It takes practice to get the perfect omelet, but don’t let that scare you. If you mess up on the flipping just turn it into a scramble! It’s all good.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.