Description
A quick and delicious omelette made with fresh spinach and melted cheddar cheese, perfect for a nutritious breakfast or light meal.
Ingredients
Scale
Egg Mixture
- 3 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables & Cheese
- 1 cup fresh spinach leaves
- 1/4 cup shredded cheddar cheese
Cooking Fat
- 1 tablespoon butter
Instructions
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
- Heat Skillet: Place a nonstick skillet over medium heat and add the butter. Heat until the butter is melted and slightly bubbling, indicating the pan is ready.
- Cook Spinach: Add the fresh spinach leaves to the skillet and cook for about 1 minute, or until wilted, stirring occasionally to prevent burning.
- Add Egg Mixture: Pour the beaten egg mixture over the wilted spinach in the skillet and allow it to settle undisturbed for a few seconds.
- Set Omelette Edges: As the edges start to set, gently lift them with a spatula and tilt the pan to let the uncooked egg flow to the edges, cooking evenly.
- Add Cheese: When the omelette is mostly set but still slightly runny on top, evenly sprinkle the shredded cheddar cheese over one half of the omelette.
- Fold Omelette: Carefully fold the other half over the cheese-filled side, creating a half-moon shape, and cook for an additional minute until the cheese is melted and the omelette is cooked through.
- Serve: Slide the completed omelette onto a plate and serve immediately while hot and fresh.
Notes
- Use fresh spinach for the best texture and flavor.
- Feel free to substitute cheddar cheese with your favorite variety like mozzarella or feta.
- Cook the omelette over medium heat to avoid browning or burning.
- Serve with toast or fresh fruit for a complete breakfast.
