Photo: Van Chaplin; Styling: Amy Burke
Prep Time
14 Mins
Yield
Makes 1 serving

Add extra nutrients to your breakfast by stirring in chopped fresh spinach, chopped tomato and shredded cheese into your protein-packed omelet. 

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Turned out a bit too sloppy

Holley
December 10, 2017
followed the process in this recipe, but the omelet turned out a bit too runny. Won’t use this recipe directions again, even if we do use the filling ingredients. (Won’t water-down the eggs, either)

CynRobin's Review

CynRobin
June 05, 2010
This is a refreshing change to a traditional omelet. A delightful combination of flavor. Light, fresh and fabulous.

TheMomChef's Review

Cindy
March 03, 2015
What a delicious veggie omelet. I loved how the tomatoes added a burst of flavor with every bite. I was even more impressed by the fact that the omelet really took less than 14 minutes to make. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/spinach-and-cheese-omelet/

Holley's Review

karenfar
April 22, 2011
N/A

mhpurple55's Review

momaof2
May 31, 2011
How is this Diabetic Friendly? You start with 2 whole eggs instead of 2 eggs whites, you're sauting in 1 tbsp of butter instead of unsalted butter, you also add swiss cheese instead of adding any low sodium cheese. You add an 1/8 tsp of salt, is that table, sea or kosher. Kosher has less sodium. I will truly rework this recipe so that it can be Low Sodium/Diabetic Friendly.

momaof2's Review

mhpurple55
April 01, 2013
N/A

karenfar's Review

TheMomChef
July 13, 2014
This was good but I could only eat half as it was quite filling. I did add a little more cheese (.7) and threw in some chopped leeks leftover from the night before. I sauteed the veggies then removed them to a bowl. I put the eggs into the pan and let them set a little before sprinkling the veggies over the top. They cooked for a while; then I put them under the broiler to set before adding cheese. Broiled again until the cheese was melted. I halved, folded and served.