Classic Cheese and Spinach Omelette
A quick and satisfying classic, this fluffy omelette is filled with wilted spinach and melted cheddar cheese. Cooked in butter for a rich, savory flavor, it's a perfect high-protein, low-carb breakfast or light meal.
By CuocoMitra · Published · Updated 14 March 2026
- Total time
- Prep
- Cook
- Serves
- 1
- Per serving
- 336kcal
- Difficulty
- easy
Classic Cheese and Spinach Omelette is a easy French recipe that serves 1 and takes 15 minutes (5 minutes prep, 10 minutes cooking). It uses 6 ingredients across 5 steps. Each serving provides about 336.34 calories.
Ingredients
6 ingredients for 1 serving. Open any ingredient for its nutrition detail.
Eggswhisked2 pcsEggs
EggsIn this recipe: 2 pcs, whisked
Per 100 g
Calories130.98 kcalProtein9.87gCarbs9.93gFat5.34gFiber—Common portions
yolk 1 egg 17 g BinderMain proteinEmulsifierSavoryUmamiSulfurous
Spinachrinsed, wilted, and squeezed dry50 gSpinacia oleracea
VegetablesLeaf vegetablesIn this recipe: 50 g, rinsed, wilted, and squeezed dry
Per 100 g
Calories23 kcalProtein2.86gCarbs3.63gFat0.39gFiber2.2gCommon portions
leaf 1 undetermined 10 g cup 1 undetermined 30 g package (10 oz) 1 undetermined 284 g bunch 1 undetermined 340 g Side dishNutrient sourceColor enhancerEarthyMildBitter
Cheddar Cheesegrated30 gCheese, cheddar (Includes foods for USDA's Food Distribution Program)
Dairy and Egg Productssr_legacyIn this recipe: 30 g, grated
Per 100 g
Calories403 kcalProtein22.9gCarbs3.37gFat33.3gFiber0gCommon portions
cubic inch 1 undetermined 17 g slice (1 oz) 1 undetermined 28 g oz 1 undetermined 28.35 g cup, shredded 1 undetermined 113 g Flavor enhancerFat sourceBinderSavoryTangyUmami
Unsalted Buttermelted10 gButter, without salt
Dairy and Egg Productssr_legacyIn this recipe: 10 g, melted
Per 100 g
Calories717 kcalProtein0.85gCarbs0.06gFat81.1gFiber0gCommon portions
pat (1" sq, 1/3" high) 1 undetermined 5 g tbsp 1 undetermined 14.2 g stick 1 undetermined 113 g cup 1 undetermined 227 g Fat sourceFlavor enhancerEmulsifierDairyRichFatty
Plain Saltfine grain, to taste1 gPLAIN SALT
Seasoning Mixes, Salts, Marinades & Tenderizerssr_legacyIn this recipe: 1 g, fine grain, to taste
Per 100 g
Calories0 kcalProtein0gCarbs0gFat0gFiber—Common portions
1 g 1.5 g Flavor enhancerSeasoningSaltyGrittyCrystalline
Black Pepperfreshly ground, to taste0.5 gSpices, pepper, black
Herbs & Spicessr_legacyIn this recipe: 0.5 g, freshly ground, to taste
Per 100 g
Calories251 kcalProtein10.4gCarbs64gFat3.26gFiber25.3gCommon portions
dash 1 undetermined 0.1 g tsp, ground 1 undetermined 2.3 g tsp, whole 1 undetermined 2.9 g tbsp, ground 1 undetermined 6.9 g SeasoningFlavor enhancerAromaticSpicyPungentEarthy
What you’ll need
5 tools across 5 steps.
Method
- 1
Prepare the Eggs and Fillings
In a medium bowl, crack the 2 pcs large eggs eggs. Add a pinch of salt and pepper.
Whisk vigorously with a fork or whisk until the mixture is pale, frothy, and well-combined—about 30-60 seconds.
Wash the spinach and grate the cheddar cheese. Set everything aside near your stove for easy access.
For a fluffier omelette, be careful not to over-whisk. You want to incorporate air, but not make the eggs tough.
- 2
Wilt the Spinach
Place a non-stick skillet (about 20-24cm) over medium heat. Add a small piece of the butter (about 3g) and let it melt.
Add the 50 g fresh spinach of fresh spinach and cook, stirring occasionally, until it has wilted completely. This should take about 1-2 minutes.
Remove the spinach from the pan and set it aside. Gently squeeze out any excess water.
Squeezing the excess water from the spinach is crucial to prevent your omelette from becoming watery.
- 3
Cook the Omelette
Wipe the skillet clean and return it to medium heat. Add the remaining butter. Swirl the pan to coat the bottom as it melts and begins to foam.
Pour the whisked egg mixture into the hot pan. Let it cook undisturbed for about 30-45 seconds, until the edges begin to set. Using a heat-resistant spatula, gently push the cooked edges towards the center, tilting the pan to allow the uncooked egg to flow underneath.
Keep the heat on medium. If it's too high, the bottom will brown before the top is set. If it's too low, the omelette will be rubbery.
- 4
Add Fillings and Fold
When the omelette is mostly set but still slightly moist on top, sprinkle the wilted spinach and the 30 g cheddar cheese of grated cheese over one half of the omelette.
Cook for another 30 seconds to allow the cheese to begin melting. Using your spatula, carefully fold the empty half of the omelette over the filled half.
Don't overfill the omelette, or it will be difficult to fold neatly.
Timer: 1 min
Spatula (turner) - 5
Serve Immediately
Let the omelette cook for another 15-30 seconds to ensure the cheese is fully melted. Gently slide the omelette from the skillet onto a plate.
Serve immediately, garnished with a little extra pepper if desired.
Omelettes are best enjoyed hot and fresh, right out of the pan!
Timer: 1 min
plate
Nutrition
Per serving, across 1 serving.
| Nutrient | Per serving | Whole recipe |
|---|---|---|
| Calories | 336.3 kcal | 336.3 kcal |
| Protein | 18.3 g | 18.3 g |
| Carbohydrates | 13.1 g | 13.1 g |
| Fat | 23.7 g | 23.7 g |
| Fibre | 1.2 g | 1.2 g |
| Sodium | 738.6 mg | 738.6 mg |
Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.
How it tastes
- Salty
- 3 out of 5
- Umami
- 3 out of 5
- Herbal
- 1 out of 5
- Rich
- 4 out of 5
Texture
Mood
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