A delicate, fluffy spinach and cheese omelette made with well-whipped eggs, fresh wilted spinach, and melted Cheddar or Gruyere. Quick to prepare and perfect for a satisfying breakfast, lunch, or light supper, this single-serving dish proves that simple ingredients can create something truly special.

Why You’ll Love This Recipe

This spinach and cheese omelette is wonderfully light yet filling, making it ideal for any time of the day.

It comes together in just minutes, making it perfect for busy mornings or a quick evening meal.

The combination of fresh spinach and melted cheese creates a rich, savory flavor with minimal effort.

No complicated techniques are required—just a small pan, fresh ingredients, and a simple folding method.

It’s a versatile base recipe that you can easily adapt with your favorite additions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g fresh spinach, washed and trimmed
2 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon butter
30 g grated Cheddar or Gruyere cheese

Directions

1. Wash the spinach thoroughly and dry it well using a salad spinner or kitchen towel. Trim any long or tough stems.
2. Crack the eggs into a bowl. Add the salt and black pepper, then beat thoroughly with a fork until the mixture becomes slightly foamy.
3. Place a small frying pan over medium heat. Add the spinach to the dry pan, season lightly with a pinch of salt and the grated nutmeg, and toss for 1–2 minutes until wilted. Transfer the spinach to a bowl and carefully wipe the pan clean with a paper towel.
4. Return the pan to the heat and add the butter. Increase the heat slightly and allow the butter to foam without browning.
5. Pour the beaten eggs into the pan. As the eggs begin to set around the edges, gently push the cooked portions toward the center while tilting the pan so the uncooked egg flows underneath. Lower the heat.
6. Evenly scatter the wilted spinach over one half of the omelette. Sprinkle the grated cheese on top of the spinach.
7. When the surface of the omelette is mostly set but still slightly soft, carefully fold it in half using a spatula. Cook for a few more seconds. If you prefer it more set, briefly turn it over to the other side.
8. Slide the omelette onto a warm plate and serve immediately.

Servings and timing

Servings: 1
Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes

Variations

Mushroom and cheese: Sauté 50 g sliced mushrooms before starting the omelette and use them instead of spinach.

Herb and cheese: Add 1 tablespoon chopped fresh chives, parsley, or dill to the eggs before cooking.

Tomato and spinach: Add a few halved cherry tomatoes along with the spinach for a touch of sweetness.

Goat cheese option: Replace Cheddar with 30 g soft goat cheese for a tangy flavor.

Spicy twist: Add a pinch of chili flakes or a dash of hot sauce to the eggs.

Storage/Reheating

This omelette is best enjoyed immediately after cooking for the best texture and flavor.

If you have leftovers, allow the omelette to cool completely, then store it in an airtight container in the refrigerator for up to 1 day.

To reheat, place it in a non-stick pan over low heat for a few minutes until warmed through. Alternatively, microwave on low power in 20-second intervals to prevent overcooking. Avoid reheating multiple times, as the eggs may become rubbery.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but thaw it completely and squeeze out as much excess moisture as possible before using to avoid a watery omelette.

Why should I beat the eggs until foamy?

Beating the eggs thoroughly incorporates air, which helps create a lighter, fluffier texture.

Can I add milk or cream to the eggs?

This recipe does not require milk or cream. The well-beaten eggs alone create a tender texture.

How do I prevent the omelette from sticking?

Use a good non-stick pan and make sure the butter is fully melted and foaming before adding the eggs.

What size pan should I use?

A small frying pan, about 20 cm in diameter, works best for a two-egg omelette.

Can I make this omelette dairy-free?

Yes, substitute the butter with olive oil and use a dairy-free cheese alternative.

How do I know when the omelette is ready to fold?

The surface should look mostly set with just a slight softness in the center.

Can I double the recipe?

This recipe is designed for one serving. For best results, cook separate omelettes rather than doubling the eggs in one pan.

What other cheeses work well?

Gruyere, mozzarella, or Emmental are excellent alternatives to Cheddar.

Is this omelette suitable for any meal of the day?

Absolutely. It makes a quick breakfast, a light lunch, or a simple evening meal.

Conclusion

This spinach and cheese omelette is proof that a handful of fresh ingredients and a few minutes in the kitchen can produce a delicious, comforting meal. Light, fluffy, and packed with flavor, it’s a reliable go-to recipe that you can easily customize and enjoy whenever you crave something simple yet satisfying.

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