Spinach-and-Cheese Omelet

Southern Living
Spinach-and-Cheese OmeletRecipe
Photo: Van Chaplin; Styling: Amy Burke
Add extra nutrients to your breakfast by stirring in chopped fresh spinach, chopped tomato and shredded cheese into your protein-packed omelet. 
Makes 1 serving


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2 large eggs
1 tablespoon butter
1 cup coarsely chopped spinach
1/3 cup chopped tomatoes
1/8 teaspoon salt
1/3 cup (1 1/2 oz.) shredded Swiss cheese
1/8 teaspoon pepper


Prep: 14 Minutes

1. Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.

2. Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.

3. Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.

Created date

March 2010