Spinach Omelette

Ingredients

• 2 largeeggs, beaten
• 2 teaspoons (10 ml)olive oil
• 1 teaspoonbutter
• 1/4 teaspoongarlic powder
• 1/4 teaspoon, dividedsalt
• 1/8 teaspoonground pepper
• 2 teaspoonsbutter
• 1garlic clove, crushed
• 90 g (3 cups)baby spinach
• 1/8 teaspoonsalt
• 33 g (1/3 cup)Parmesan, freshly grated

Instructions

1. 1

   Beat the eggs

   Crack the eggs into a small bowl and beat them. Season with the divided salt, pepper and garlic powder; add chilli flakes if desired. Set the bowl in the fridge while you cook the filling.

2. 2

   Cook the spinach

   Warm the butter in a non-stick frying pan over a medium heat. Once hot, add the spinach, crushed garlic and a pinch of salt and pepper.

3. 3

   Wilt and cover

   Cook until the spinach has wilted, then transfer it to a plate. Cover with foil to keep it warm.

4. 4

   Heat the oil

   Add the olive oil to the pan and warm it. Tilt and rotate the pan so the oil coats the base evenly.

5. 5

   Add the eggs

   Turn the heat down to medium-low, pour in the beaten eggs and tilt the pan to spread them across the base.

6. 6

   Set the edges

   When the edges are set and begin to look dry, lift them gently with a spatula so uncooked egg from the middle can flow underneath.

7. 7

   Add the filling

   When the middle is beginning to set, scatter the Parmesan over one half of the omelette and top it with the cooked spinach.

8. 8

   Fold and melt

   Fold the omelette in half, turn the heat to low and continue cooking until the cheese has melted.

9. 9

   Serve the omelette

   Slide it gently onto a plate and adjust the seasoning to taste with more salt, pepper, fresh parsley or a pinch of chilli flakes.

What is a spinach omelette?

An omelette is a dish of beaten eggs cooked in a pan, often folded around a savoury filling. This American-style version pairs tender spinach with garlic and Parmesan for a simple breakfast or light meal.

Cook the spinach separately before adding it to the eggs. That keeps its moisture from making the omelette watery and lets the egg cook in a thin, even layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 13g protein, 1g carbs, 18g fat.

The eggs provide most of the protein, while the olive oil and butter contribute most of the fat. The small amount of carbohydrate comes mainly from the spinach and seasonings; pair the omelette with wholemeal toast or fruit if you want a more balanced, filling plate.

Prepare the spinach filling

Spinach: Baby spinach wilts quickly and fits neatly inside the omelette. Cook it just until collapsed, then set it aside while you make the egg base.

Garlic: Crushed garlic gives the filling a savoury note. Keep the pan at medium heat and stir it with the spinach so it does not catch.

Season the eggs

Garlic powder: Mixing it into the beaten eggs spreads its flavour through the omelette. The recipe also suggests optional chilli flakes for a little heat.

Salt: The listed salt is divided between the eggs and spinach, with a further amount specified for the filling. Taste before adding more at the end, as Parmesan is salty too.

Cook the eggs gently

Heat: Medium-low gives the eggs time to set without browning too quickly. Once the edges begin to dry, lift them with a spatula and let the runny egg flow underneath.

Doneness: Add the filling when the centre is starting to set but is not yet fully firm. The final minutes on low heat finish the eggs as the cheese melts.

Choose the cheese

Parmesan: Freshly grated Parmesan adds a savoury, salty finish and melts as the folded omelette rests over low heat. Sprinkle it over one half so the omelette is easy to fold.

The method mentions mozzarella as an alternative, but Parmesan is the cheese listed for this recipe. Use the listed amount and adjust any extra seasoning after tasting.

Timing and serving

The recipe lists a total time of 15 minutes. Cooking the spinach before starting the omelette means the filling is ready as soon as the egg begins to set.

Serve straight away while the eggs are tender and the cheese is melted. Toast or a simple side salad can make it a more substantial plate.

Recipe notes & tips

• Beat the eggs until the yolks and whites are evenly combined for a consistent texture.
• Let the cooked spinach sit under foil while you prepare the egg base.
• Tilt the pan as soon as you add the eggs to spread them into an even layer.
• Use a flexible spatula to lift the edges without tearing the omelette.
• Grate the Parmesan finely so it melts readily during the final cooking.

Variations

• Add chilli: Mix a pinch of chilli flakes into the eggs or scatter them over the finished omelette.
• Use mozzarella: Swap the Parmesan for mozzarella as suggested in the method.
• Add herbs: Finish with fresh parsley for a fresh, savoury note.
• Serve with toast: Add wholemeal toast alongside for a more filling breakfast.
• Make it peppery: Add a little more ground pepper at the table.

Common mistakes to avoid

• Overcooking the spinach: Remove it as soon as it wilts so it stays tender.
• Burning the garlic: Keep the pan at medium heat and cook the garlic with the spinach rather than leaving it alone in hot fat.
• Using high heat for the eggs: Lower the pan to medium-low before adding them so the base does not brown too fast.
• Filling too early: Wait until the centre is beginning to set, or the filling may sink into uncooked egg.
• Folding too soon: Let the cheese begin to melt and the egg hold its shape before folding.

How to store

For the best texture, eat the omelette as soon as it is cooked. If needed, refrigerate it in a covered container for up to 2 days and reheat gently in a pan or microwave until hot.

Frequently asked questions