Spinach And Cream Cheese Omelette – a delicious recipe with eggs, milk, fresh spinach, yellow onions, ground nutmeg, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
2
Whip the cream cheese with lemon juice and zest if using; set aside.
3
Dice onion or shallot; set aside.
4
In a large skillet over medium heat melt 2 tbsp of the butter.
5
Add the spinach and onion and saute for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
6
Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
7
Whip the eggs well with the whole milk and pour into the hot pan.
8
Allow eggs to cook slowly, allowing eggs to almost set completely.
9
Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
10
Fold the omelette over, turn off heat and let stand for 3 minutes.
11
Serve.
363
kcal
Calories
31
g
Fat
6
g
Carbs
16
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 large eggs, 1/4 cup whole milk, 1 bunch fresh spinach, 1 small yellow onions or 1 small shallot, and more.
Yes, Spinach And Cream Cheese Omelette 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
