Spinach-Cheese Omelet
Submitted by happyzhangbo
Spinach and cheddar omelet folded around fresh spinach, sharp cheese, and a spoonful of red pepper relish. A fast, protein-packed vegetarian breakfast with a gentle cayenne kick.
YIELD
2 servingsPREP
6 minCOOK
10 minREADY
16 minA good omelet lives or dies on timing, and this spinach-cheddar version is built to come together in minutes. Beat the eggs until they’re frothy, which works air into them for a lighter, fluffier set, then pour into a hot nonstick pan and let medium heat do the rest.
The technique that matters: as the edges set, lift them with a spatula and tilt the pan so the runny egg slides underneath. Stop while the surface is still glossy and a touch moist, because residual heat keeps cooking it after you fold. Overcook it and you trade tender for rubbery.
Sharp cheddar, fresh spinach, snipped chives, and a spoonful of red pepper relish go in before the fold, melting into the warm eggs with a low cayenne hum.
Chef Tips
- Use an 8-inch nonstick or crepe pan; a pan that’s too large spreads the eggs thin and they cook through before you can fold.
- Have the cheese, spinach, and relish prepped and within reach before the eggs hit the pan, since omelets move fast.
- A dash of cayenne beaten into the raw egg seasons from the inside out rather than just sitting on top.
Variations
- Swap the spinach for sauteed mushrooms or wilted kale.
- Use feta or goat cheese in place of cheddar for a tangier bite.
- Fold in diced cooked ham or crisp bacon to take it past vegetarian.
Ingredients
Directions
Lightly coat an 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray.
Heat skillet over medium-high heat.
In a medium bowl beat together eggs, salt, and cayenne pepper with a rotary beater or wire whisk until frothy.
Pour into the prepared skillet; cook over medium heat. As egg mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath.
Continue cooking and lifting edges until egg mixture is set but is still glossy and moist.
Sprinkle with cheese and chives.
Top with ¾ cup of the spinach and 2 tablespoons of the Red Pepper Relish.
Using the spatula, lift and fold an edge of the omelet partially over filling.
Top with the remaining ¼ cup spinach and 1 tablespoon of the relish.
(Reserve the remaining relish for another use.)
Cut the omelet in half.
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