Spinach Omelet
This Spinach Omelet is a quick and nutritious breakfast! Fluffy eggs, fresh spinach, and a sprinkle of Parmesan make it irresistible.
Servings: 2 servings
Ingredients
- 2 large Eggs
- 1/4 teaspoon Garlic Powder
- to taste Salt and Black Pepper
- 2 tablespoons Olive Oil divided
- 1 cup Fresh Baby Spinach
- 1/4 cup Grated Parmesan Cheese
Instructions
- Start by gathering all your ingredients. Rinse the fresh baby spinach under cold water and pat it dry with a paper towel.
- In a mixing bowl, crack the two large eggs and add the garlic powder, salt, and black pepper. Beat the eggs until frothy.
- Place a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Wait until it shimmers.
- Add the fresh baby spinach to the skillet and sauté for about 1-2 minutes until it wilts down.
- In the same skillet, pour in the beaten eggs, spreading them evenly. Cook undisturbed for about 1-2 minutes until the edges set.
- Once the edges of the eggs are set, distribute the sautéed spinach over one half of the omelet. Sprinkle Parmesan on top.
- Using a spatula, fold the other half of the omelet over the spinach and cheese. Cook for an additional 1-2 minutes until the cheese melts.
- Slide the omelet onto a plate, cut it in half or leave it whole, and serve warm.
Equipment
- Mixing Bowl
- Whisk or fork
- Non-stick Skillet
- Spatula
- Measuring spoons
Notes
- Ensure the skillet is well-oiled to prevent sticking.
- Adjust seasonings to your taste for a more flavorful omelet.
- Store leftovers in an airtight container in the fridge for up to 2 days.