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.
- Add a handful of baby spinach.
- Sauté until wilted.
- While the spinach cooks, crack two eggs into a bowl.
- Season with s&p.
- Add a splash of skim milk.
- Whisk the eggs with a fork until small bubbles form around the edges of the bowl.
- Add the eggs to the pan.
- Let the eggs cook until mostly set.
- 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.)
See…it’s really big!
- Sprinkle a little shredded cheddar onto the omelet.
- Continue cooking for a couple more minutes.
- Fold one third of the omelet in.
- 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!)
Enjoy as is or with some yummy home fries!
One Year Ago: Slow Cooker Mexican Chicken Fajitas
Spinach and Cheddar Omelet (serves 1)
- 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
- 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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