Spinach omelette
I have made this spinach omelette several times, especially when I have leftover fresh spinach in the fridge. It’s quick to make, doesn’t require complicated ingredients, and works for any meal, not just breakfast. When I crave something savory and quick, it’s one of the options I turn to without hesitation.
Quick Info
Total time: 12-15 minutes
Preparation time: 5-7 minutes
Cooking time: 6-8 minutes
Servings: 1-2
Difficulty: easy
Recipe type: savory omelette, quick, for any meal
Ingredients
- a few leaves of spinach (I use a hearty handful, adjust according to what I have)
- 3 eggs
- half a cup of milk (approx. 60 ml)
- 1 tablespoon of flour
- 1 tablespoon of grated cheese
- salt (to taste)
- a little granulated garlic
- a bit of oil for sautéing
Instructions
1. Wash the spinach leaves, drain them, and cut them into thin strips. There’s no need to chop them too finely; they will soften during cooking.
2. In a medium skillet, add a little oil and add the chopped spinach. Sauté for 1-2 minutes over medium heat, just enough to soften slightly. Don’t leave it too long, just until it wilts and reduces in volume.
3. In a bowl, beat the eggs well with the milk. Add the grated cheese, flour, a pinch of salt, and a little granulated garlic. Mix everything until you get a homogeneous mixture.
4. Pour the egg mixture over the spinach in the skillet. Lower the heat and let the omelette set around the edges for about 3-4 minutes. Lift a little with a spatula to check if it’s browned underneath.
5. When the edges are cooked and the omelette seems to release easily, carefully flip it to the other side (you can use a plate if you’re not comfortable with the spatula).
6. Let it cook for another 3-4 minutes over low heat to cook the other side.
7. Slide the omelette onto a plate and serve immediately.
Why I make this recipe often
I like it because it’s quick, uses simple ingredients, and I can easily adapt it. You can make it in the morning or evening without much hassle. It’s filling but not heavy, and has a pleasant taste of spinach and cheese. For me, it’s a kind of basic recipe when I want something warm and hearty.
Tips and variations
Tips
- Spinach releases water, so don’t add too much oil at the start.
- If you’re using mature spinach, sauté it with a lid to soften it faster.
- Mix the flour well into the eggs to avoid lumps.
- If you don’t like garlic, you can skip it without any issues.
Substitutions
- Milk can be replaced with a plant-based milk if needed.
- You can use any type of grated cheese or even parmesan.
- If you don’t have granulated garlic, a small clove of crushed garlic will work too.
Variations
- You can add some diced bell pepper for more color.
- For a heartier version, add some small cubes of ham or bacon.
- Instead of white flour, you can use whole wheat flour.
Serving ideas
- The omelette can be eaten plain or with a tomato salad.
- It also goes well on a slice of toasted bread.
- I sometimes add a cold yogurt or a few slices of roasted tomatoes on top.
Frequently asked questions
1. What type of spinach works best?
Any you have on hand. Young leaves are more tender, but mature spinach works too; just chop it smaller and sauté a bit longer.
2. Can the flour be omitted?
Yes, but without flour, the omelette will be less substantial and will break more easily when flipping.
3. Can the omelette be made in the oven?
The original recipe is for a skillet, but if you’re short on time, you can pour everything into a small baking dish and bake it, just increase the cooking time to about 12-15 minutes at 180°C.
4. How much cheese should I add?
A full tablespoon is enough for flavor and texture, but if you want more richness, you can double the amount.
5. Can the spinach omelette be made with ricotta or cottage cheese?
You can try, but the texture will be different; cheese melts and binds the omelette better than fresh cheese does.
Nutritional values
Approximately, for one serving of omelette made with 3 eggs, cheese, and milk:
- calories: 320-350 kcal
- proteins: 22-25 g
- fats: 20-22 g
- carbohydrates: 10-12 g
Values depend on the exact type of cheese and how much fat the milk has. Spinach adds almost no calories. Cheese increases fats and proteins.
Storage and reheating
The omelette is best warm, right after you make it. If there’s any left, you can store it covered in the fridge for up to 24 hours. It reheats quickly in a skillet, but the texture won’t be as fluffy. I prefer to eat it fresh. Freezing is not recommended.
Ingredients: A few spinach leaves, 3 eggs, half a cup of milk, 1 tablespoon of flour, 1 tablespoon of cheese, salt, granulated garlic, a little oil.
