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.
Nutrition per serving
Ingredients
Egg(1)
- large eggs- 2 pcswhisked
Leafy Green(1)
- fresh spinach- 50 grinsed, wilted, and squeezed dry
Dairy(1)
- cheddar cheese- 30 ggrated
Fat(1)
- unsalted butter- 10 gmelted
Condiment(1)
- salt- 1 gfine grain, to taste
Spice(1)
- black pepper- 0.5 gfreshly ground, to taste
AI-powered ingredient substitutions
Join CuocoMitra to get intelligent ingredient alternatives based on your pantry, dietary restrictions, and taste preferences.
Unlock AI featuresInstructions
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.
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.
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.
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.
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!
Ready to cook smarter with AI?
Create personalized recipes, get real-time cooking guidance, track your macros, and build meal plans that fit your lifestyle.