Spinach and cheddar omelet
Enjoy a nutritious and delicious breakfast with this easy Spinach and Cheddar Omelet. Made with fresh spinach, sharp cheddar cheese, and seasoned with a hint of salt and black pepper, this omelet is the perfect way to start your day. Quick to make and packed with protein, it's a flavorful, healthy option for any meal.
- 12 May 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
A spinach and cheddar omelet is a delicious and nutritious breakfast option that is simple to prepare and packed with flavor. Combining the freshness of spinach with the rich taste of cheddar cheese, this omelet is sure to become a favorite in your breakfast repertoire. Follow these steps for a perfect omelet every time!
Ingredients:
Instructions:
- Gather and measure out all ingredients to ensure you have everything ready before you start cooking.
- Place a non-stick skillet over medium heat and spray it lightly with the cooking spray oil.
- Add the spinach to the skillet and cook, stirring occasionally, until it wilts down, which should take about 2 minutes.
- Once wilted, remove the spinach from the skillet and set it aside.
- In a bowl, crack the two eggs and beat them well until the yolks and whites are fully combined.
- Season the beaten eggs with a dash of salt and a dash of black pepper, and mix again.
- Spray the skillet again lightly with cooking spray oil and place it back on medium heat.
- Pour the beaten eggs into the skillet, tilting the pan slightly to ensure the eggs spread out evenly.
- Let the eggs cook without stirring for about 2 minutes or until they begin to set around the edges but are still slightly runny in the center.
- Evenly distribute the wilted spinach over one half of the omelet.
- Sprinkle the shredded cheddar cheese evenly over the top of the spinach.
- Carefully lift the edge of the omelet with a spatula and fold it over to cover the fillings, making a half-moon shape.
- Gently press down on the folded omelet to help the cheese melt and to ensure everything is heated through.
- Continue cooking for another minute or until the cheese is fully melted and the eggs are cooked to your liking.
- Slide the finished omelet out of the skillet and onto a plate.
- Let it rest for a moment before cutting into it to allow the cheese to set slightly.
- Serve immediately while hot. Pair the omelet with toast, fresh fruit, or a side salad for a complete meal.
Tips:
- Use fresh spinach for the best flavor and texture. If using frozen spinach, make sure to thaw and drain it well to avoid adding excess moisture to the omelet.
- Whisk the eggs thoroughly to incorporate air, which will result in a fluffier omelet.
- Cook the omelet over medium-low heat to prevent the eggs from becoming rubbery and to ensure even cooking.
- Add the cheese just before folding the omelet to ensure it melts nicely but doesn’t overcook.
- If you prefer a creamier texture, you can add a tablespoon of milk or cream to the eggs before whisking.
With minimal ingredients and a straightforward cooking process, the spinach and cheddar omelet is a quick and tasty meal that serves as a great start to your day. Enjoy the combination of wholesome spinach and melty cheddar cheese for a satisfying and nutritious breakfast.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 3.15g | 1% |
| Fiber 0.51g | 1% |
| Sugar 0.49g | 0% |
| Fat | |
| Fat 27g | 33% |
| Saturated 14g | 46% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 430ug | 48% |
| Choline 310mg | 56% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.68mg | 52% |
| Vitamin B3 0.18mg | 1% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 1.50ug | 62% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.96mg | 13% |
| Vitamin K 150ug | 122% |
| Minerals | |
| Calcium, Ca 460mg | 36% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 300mg | 9% |
| Selenium, Se 44ug | 79% |
| Sodium, Na 670mg | 45% |
| Zinc, Zn 3.30mg | 30% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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