Spinach and Cheddar Omelet

I only make breakfast on the weekends or on days off.  (I love my sleep way to much to wake up even earlier on a work day!)  I usually just make the same thing though (sunny side up eggs with a 100 calorie English muffin).  Occasionally, I switch it up a bit and make pancakes or an omelet.  This omelet was my husband’s request: Spinach and Cheddar.  It was a nice change from the typical breakfast, and it was a great way to get some extra greens into your day.

  • Heat a little EVOO over medium-high heat.

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  • Add a handful of baby spinach.

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  • Sauté until wilted.

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  • While the spinach cooks, crack two eggs into a bowl.

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  • Season with s&p.

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  • Add a splash of skim milk.

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  • Whisk the eggs with a fork until small bubbles form around the edges of the bowl.

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  • Add the eggs to the pan.

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  • Let the eggs cook until mostly set.

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  • Carefully flip the omelet.  (My trick is I use my really large spatula.  I gently slide most of the omelet onto the spatula then flip it.)

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See…it’s really big!

  • Sprinkle a little shredded cheddar onto the omelet.

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  • Continue cooking for a couple more minutes.

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  • Fold one third of the omelet in.

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  • Flip the omelet over to complete the tri-fold.  (If you don’t want to attempt the tri-fold, just fold the omelet in half.  It’s really not hard though and it looks much more professional!)

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Enjoy as is or with some yummy home fries!

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One Year Ago: Slow Cooker Mexican Chicken Fajitas

Spinach and Cheddar Omelet (serves 1)

 

INGREDIENTS:

  • 1 tablespoon extra virgin olive oil
  • ¼ cup baby spinach leaves
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup skim milk
  • ¼ cup shredded cheddar cheese

 

DIRECTIONS:

  • Heat the oil in an omelet pan over medium-high heat.
  • Add the spinach and cook until just wilted, about 3 minutes.
  • Meanwhile, whisk the eggs, salt, pepper, and milk in a bowl until small bubbles form.
  • Pour the eggs into the pan.
  • Let cook until mostly set, about 4 minutes.
  • Carefully flip the omelet.
  • Sprinkle the cheddar cheese on top.
  • After 1-2 minutes, fold over one third of the omelet.
  • Flip the omelet over to complete the fold.

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