Spinach-And-Cheese Omelet – a delicious recipe with eggs, butter, spinach, tomatoes, salt, Swiss cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
140
kcal
Calories
11
g
Fat
2
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large eggs, 1 tablespoon butter, 1 cup coarsely chopped spinach, 1/3 cup chopped tomatoes, and more.
Yes, Spinach-And-Cheese Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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