This spinach omelette is the ideal breakfast for an active day! Be it a busy weekday, or an energetic weekend, this easy-to-cook breakfast will help you stay productive during the first half of the day.
Who doesn’t like eggs? I like cooking with eggs, and I love eating them! Fried, boiled, scrambled, omelettes, sunny side up, down, you name it, I’ll eat it!
Not many of us will debate the importance of starting the day with a good breakfast. A balanced breakfast not just provides the fuel to start your day, but also helps you get going on a happy note.
Here is the thing about this spinach omelette. It’s amazingly simple, easy-to-cook, healthy, and with a great balance of flavours. It’s delicious!
What goes into this omelette that makes it a balanced breakfast? We have the healthy proteins from eggs. Make it organic, and you get more omega-3 fatty acids which is good for your heart. I used a handful of spinach leaves from our kitchen garden. It’s again organic, and an anti-oxidant rich, nutritious super food, which is good for your hair, skin, and bones. Parmesan cheese is protein, and a great source of calcium. We use olive oil which is all vitamins and other nutrients good for your skin. Together these ingredients bring in a great balance of flavours as well.
Before we get cooking, a few points for making a good omelette
Don’t whisk the eggs too much. Just beat them enough that you don’t see any strands. Adding a little milk will help in making the omelette fluffy. After you pour the batter on the hot skillet lined with olive oil, tilt and swirl the skillet to get the mix evenly distributed on the cooking surface. Using a spatula, lift off the edges to get the unset mix to flow to the bottom of the skillet. Add spinach and cheese when the omelette starts to get set in the center. This will ensure that they get enough time on the skillet, and the cheese to disappear into the goodness of eggs and spinach.
If you like your omelette to be slightly crispy and brown, leave it on the skillet for an extra few seconds. Once you are happy with the consistency, bring the plate close to the skillet, and tilt it so that the omelette can slide on to the plate. I like to season my omelettes with a sprinkle of crushed, dry red chillies. Serve with a slice of toasted bread, some pan fried tomatoes, and a hot beverage of your choice!
This two egg omelette will help you stay full and satisfied for a longer time. That means not getting hunger pangs before lunch, and thereby not resorting to a heavy meal. It’s all in good health!
- 1 cup spinach leaves
- 2 cloves garlic
- 2 eggs
- 1 tablespoon milk skimmed optional
- salt to taste
- 1 teaspoon olive oil
- 2 tablespoon Parmesan cheese grated
- 1/2 teaspoon chilli flakes optional for seasoning
- Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
- Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
- Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
- Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.
- Adding garlic is optional. I like the added flavours it bring when paired with spinach
- I like to add a seasoning of crushed, dry red chillies. It brings in a nice, warm hit
- If you are staying away from dairy
- Replace the milk with water while whisking the eggs
- Replace the Parmesan cheese with grated tofu or paneer
- I have used Parmesan cheese in moderation. You can double it and enhance the flavours!
- I have used olive oil as a healthy choice. You can use butter if you are in a mood to indulge!
I have been making omelets for years with a variety of cookbooks and web sites. The is bar non the lightest and most flavorful omelets I have ever made. I printed and laminated the recipe. Also very easy to make. My husband loved it too.
Thanks so much.
Thank you very much, Sharon!!! 🙂 I don’t think I can get a better feedback than this! 🙂
Gonna try this for Sunday breakfast… are you wilting the spinach in a dry skillet?
Yes, I was wilting them before adding any oil.
Did you try it? I hope it came out well. 🙂
I haven’t tried this yet; I plan on doing so tomorrow morning, but I love how detailed the recipe is!
I have some extra spinach in the fridge, and wasn’t sure what to make with it!
Thank you very much, Deema 🙂
I hope the omelette turned out well!
Professional -turned student here in Vienna and just cooked the spinach omelette with rocket salad leaves thrown in (they came packed with the spinach!). Didn’t have parmesan but did have mozzarella and the entire affair turned out great 😃 Thank you!
Thank you very much for trying out the omelette recipe.
Happy to hear that it came out well and the wonderful additions/modifications with rocket leaves and mozzarella! 🙂
Thank you very much, Douglas!
I like this recipe because the spinach gets wilted-cooked before adding to the eggs, much better tasting omlett. I use organic ingredients, I put softened cream cheese instead of milk, and put graded Parm cheese on top at the end. Delicious! Thank you, I will use this recipe again.
Thank you very much, Debra!!
Love the modifications you shared. I am going to try with cream cheese next time.
Thank you 🙂
I like this recipe because the spinach gets wilted-cooked before adding to the eggs, much better tasting omlett. I put softened cream cheese instead of milk, and put graded Parm cheese on top at the end. Delicious! I will use this recipe again.
Thank you, Debra 🙂
Easy and very delicious
Thank you very much! 🙂 🙂
Thank you very much, Anna 🙂
Absolutely delish! Thank you!
Thank you very much, Jennifer 🙂
spinach is source of iron and eggsa re source of calcium .What i know is they ironand calcium should not be combined.
Thank you. As far as I know it’s not a harmful combination. I believe when we have iron and calcium sources in the same meal, calcium will slowdown the absorption of iron. Indian preparations like palak paneer is another example of this combination. Probably less merits of iron when consumed with food containing calcium!
What a simple still elegant recipe! I stay in bangalore too, Can I know from where I can procure parmesan here. My stock from Italy is almost over. Thanks
Thank you Mario! I am glad you like it.
One of my friends who recently came back from Europe got this Parmesan.
I believe, in Indian metros, nature’s basket and foodhall carry a variety of gourmet cheeses.