Spinach and cheese omelette

Ingredients

• 2eggs
• 2 handfulsfresh spinach
• to tastemelting cheese, such as tetilla or mozzarella
• a pinchsalt
• a few dropsolive oil
• as neededwater

Instructions

1. 1

   Cook the spinach

   Wash the fresh spinach. Bring a saucepan of plenty of water and a little salt to the boil, add the spinach and cook until tender.

2. 2

   Drain it well

   Tip the spinach into a colander and press it to remove as much water as possible.

3. 3

   Beat the eggs

   Crack the 2 eggs into a deep plate and beat them with a little salt. Stir in the thoroughly drained spinach.

4. 4

   Heat the pan

   Put a few drops of olive oil in a frying pan and heat it.

5. 5

   Add egg mixture

   Pour in the beaten eggs and spinach, spreading the spinach evenly across the omelette.

6. 6

   Add the cheese

   Cut the melting cheese into small pieces and scatter them over the surface so they are spread throughout.

7. 7

   Flip and finish

   Once the underside is cooked, turn the omelette over with the help of a plate. Cook for a few more minutes, then serve.

What is a spinach and cheese omelette?

A tortilla is a familiar Spanish-style egg dish, cooked in a pan and turned to finish both sides. This version folds tender spinach and melting cheese into the eggs for a simple combination of greens and savoury richness.

The method is uncomplicated: cook and drain the spinach, mix it with beaten eggs, then cook the mixture with cheese in a lightly oiled pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 6g protein, 1g carbs, 7g fat.

The eggs and cheese contribute most of the protein and fat, while the spinach adds vegetables and a small amount of carbohydrate. The recipe makes four servings from just 2 eggs, so pair a portion with bread or potatoes if you want a more substantial plate.

Preparing the spinach

Fresh leaves: wash them before cooking, then boil them in salted water until tender.

Thorough draining: press out the excess water in a colander before mixing the spinach with the eggs. Wet spinach can make the omelette watery and harder to turn.

Choosing the cheese

Melting cheese: tetilla and mozzarella are suggested options, but use a cheese that softens readily in the pan.

Even coverage: cut the cheese into small pieces and spread them over the omelette so each portion gets some. The recipe leaves the quantity to taste.

Cooking and turning

Set the base: pour the egg mixture into a hot pan with a few drops of oil and let the underside cook before attempting to turn it.

Plate assist: place a plate over the pan, turn the omelette onto it, then slide it back into the pan to cook the other side for a few more minutes.

Texture and doneness

The spinach should be tender before it goes into the eggs, and the cheese should soften as the omelette cooks. Look for a set underside before turning; the recipe does not give a precise cooking time.

Keep the spinach distributed across the pan so the omelette cooks more evenly and holds together when flipped.

Serving ideas

Serve the omelette freshly cooked, as the recipe suggests. A green salad or sliced tomatoes make a fresh accompaniment without adding much preparation.

For a more substantial meal, add bread or boiled potatoes on the side. If serving four, cut the omelette into four pieces.

Recipe notes & tips

• Press the cooked spinach firmly in the colander to remove excess water.
• Cut the cheese into small pieces so it melts more readily.
• Spread the spinach evenly through the egg mixture for more consistent portions.
• Wait until the underside is cooked before turning the omelette.
• Use a plate wider than the frying pan to make turning easier.
• Serve soon after cooking while the cheese is still soft.

Variations

• Frozen spinach: cook it first, then drain it well before adding the eggs.
• Sautéed spinach: cook the spinach in a pan with a few drops of oil instead of boiling it.
• Garlic: brown a clove in the oil and remove it before adding the spinach.
• Cheese choice: use mozzarella or another cheese that melts well in place of tetilla.
• More substantial meal: serve the omelette with bread or boiled potatoes.

Common mistakes to avoid

• Watery spinach: press it firmly in the colander before mixing it with the eggs.
• Uneven filling: spread the spinach across the pan rather than leaving it in a pile.
• Large cheese pieces: cut them smaller so they soften more easily.
• Turning too soon: wait until the base is cooked before using a plate to flip the omelette.
• Overcooking the spinach: cook it only until tender, then drain it promptly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a frying pan or microwave until warmed through; the texture is best when freshly made.

Frequently asked questions