Spinach Omelette – Sweet As Honey

This easy Spinach Omelette recipe is the most delicious breakfast to start the day with proteins and greens.

Plus, this omelette recipe takes barely 10 minutes to make so you can make this healthy breakfast anyway of the week.

What’s A Spinach Omelette?

A spinach omelette, also called spinach omelet, is beaten eggs cooked in a thin crepe-style layer, then filled with cooked spinach and topped up with cheese.

It’s a greener version of the classic omelette, and if you like the flavor of egg and spinach, you’ll also love my Feta Spinach Omelet.

It’s a high-protein, low-carb breakfast recipe that is very fulfilling to start the day with energy.

How To Make Spinach Omelette

It’s ridiculously easy to make a French omelet with spinach and cheese.

Ingredients

All you need are:

• Large Eggs – I prefer using free-range eggs. Not only are they better for the chicken, but they have a much better taste as well.
• Butter – Use grass-fed butter, coconut oil, or dairy-free butter.
• Olive Oil – There are many types of olive oil, ranging from very mild flavors to stronger olive tastes. Pick your favorite one!
• Spinach – I prefer baby spinach over full-grown spinach leaves. They have a sweeter taste, wilt faster, and are less crunchy. But you can use either.
• Garlic Powder or fresh garlic cloves
• Salt and Pepper
• Freshly Grated Cheese – Use any of your favorite cheese variety, like Parmesan cheese or Mozzarella, for a stretchy cheesy omelette.

Beating The Eggs

First, in a shallow bowl,  beat eggs with salt and pepper using a fork or small hand whisk.

A good omelette starts with beating the eggs right. You should not see any more egg white in your bowl.

Set aside the uncooked eggs while you heat the skillet.

Cooking The Spinach

Then, heat butter in a non-stick skillet over medium heat and melt butter.

When butter is melted, add garlic and baby spinach leaves and stir. Cook until spinach leaves are wilted.

Season with salt and pepper and set aside on a plate. Cover the plate with foil or a lid to keep the spinach warm.

Slightly clean the skillet with a piece of kitchen paper.

Cooking The Omelet

Return the frying pan to medium-high heat and add olive oil.

When the oil is warm, pour the egg mixture into the pan and tilt it in a circular motion to spread the egg batter all over the pan – it should reach the edges of the pan.

Cook a few seconds, and when the sides start to set, use a silicone spatula to push the side back to the center and tilt the pan again to spread the remaining uncooked beaten egg on the pan.

Do this only one time. You are not making scrambled eggs.

Let the omelette cook until the edges are frying, and get dry and set.

Adding The Filling

When the middle is still soft and uncooked, sprinkle freshly grated cheese on half of the omelette, top up with cooked spinach, and finish with more cheese.

Now, fold the omelette in half to form a semi-circle shape and keep cooking until the cheese is fully melted.

You may want to stop cooking the omelette a bit before to keep the center moist and soft. Or cook it longer to set the egg entirely.

Serve the spinach omelette on the plate with some fresh chopped parsley on top.

Other Flavors

Of course, you don’t have to stick to spinach, and you can make this American omelette even tastier by stir-frying other vegetables with the spinach, including:

• Bell Peppers – cut red or green bell pepper into thin strips and stir fry with spinach leaves.
• Cherry Tomatoes
• Mushrooms Slices

Serving Spinach Omelette

The best quick and easy toppings to add on top of any cooked eggs or omelet recipes are:

• Fresh chopped parsley
• Dried Italian herbs
• Chili flakes
• A drizzle of hot sauce like buffalo sauce.
• Black pepper
• Sea salt flakes
• Diced avocado
• Homemade salsa recipe or diced tomatoes.

Storage Instructions

You can beat the egg up to 24 hours before cooking them and store them in the fridge in an airtight container.

Cook the beaten egg in the morning the next day.

You can also store leftover cooked spinach omelette in the fridge, but the taste and texture won’t taste as good after rewarming.

Allergy Swaps

Below I listed some options to make this spinach omelet even if you have some food allergy.

Note that spinach omelette is naturally:

For the allergy below, try some of the recommended swaps:

• Dairy-free – you can make a dairy-free omelette by cooking the spinach in olive oil instead of butter or using dairy-free butter. You can skip the cheese or use a dairy-free cheese alternative instead.
• Sodium-free – you can skip the salt and use low-sodium cheese like swiss, goat, or ricotta cheese.

Frequently Asked Questions

Below I listed the most common answers about this omelet recipe.

More Breakfast Recipes With Eggs

Below I listed some more healthy egg recipes for your breakfast, including frittata, quiche, or omelettes.

About The Author

Carine Claudepierre

Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!