Start your day with a power breakfast: Spinach Omelette.

Creamy spinach and cheese omelette with fresh herbs on a white plate.

While it’s super easy and convenient to grab a latte from a coffee shop and call it “breakfast,” your body actually wants and needs a bit more fuel than the average latte can provide. To start your day, consider fueling with healthy protein like eggs and Parmesan cheese, plus all the benefits of fresh spinach. You won’t regret it.

A spinach omelette is not only full of protein and good-for-you vitamins, but it’s also a low-carb breakfast. Many breakfast foods are high in carbs—think toast, waffles, pancakes, and many boxed cereals. Carbs give your body a quick burst of energy. But protein will carry you through the morning and leave you feeling full for a longer time.

You will love spinach omelette because it is a healthy, filling breakfast and is even a possibility for those early weekday mornings when you’re trying to get out the door. While it tastes best fresh, you can actually prep the omelette ahead of time—mixing the eggs and salt and pepper and storing in an airtight container in the fridge overnight makes this omelette a breeze, even on workdays.

Fresh spinach and herbs with cheese and eggs for healthy baked recipes.

Baby spinach vs. spinach

In the ingredients list below, it calls for baby spinach. So, what’s the difference between baby spinach and regular spinach? When spinach is harvested early, like after only 15-20 days, it’s considered baby spinach. The main difference is taste and texture. Baby spinach tends to be a bit sweeter than the earthy, mature spinach leaves. And the texture is what you’d expect from a “baby” as well: baby spinach’s leaves tend to be more tender and delicate than mature spinach.

Freshly beaten eggs with spinach and grated cheese in a black skillet cooking for breakfast or recipe preparation.

How do I store leftovers?

Omelettes taste best straight out of the pan when they’re fresh, warm, and fluffy. So, enjoy this spinach omelette right away. If you simply must store it, do so in an airtight container in the fridge for up to 3 days.

Fluffy spinach and cheese omelette served on white plates.

Serving suggestions

For breakfast or brunch, a spinach omelette tastes wonderful with Delicious Blueberry Muffins or Breakfast Potatoes. If you like mushrooms and onions, swap out some of the spinach for a few sliced onions and mushrooms and sauté in the butter a few minutes ahead of adding the spinach. Omelettes aren’t just breakfast food, however! You can enjoy a spinach omelette as a light lunch or supper. For sides, serve with a Cranberry Salad or enjoy Easy And Delicious Caprese Skewers. Crusty garlic bread or breadsticks go well with it, too.

Spinach Omelette

Amy Golden

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Prep Time 5

Cook Time 7

Total Time 12

Course Breakfast, eggs

Cuisine American

Servings

Calories 275 kcal

Ingredients

2 large eggs
Kosher salt to taste
Black pepper to taste
1 tablespoon unsalted butter
1 cup packed baby spinach, washed and drained
2 tablespoons grated Parmesan cheese
Fresh chopped parsley for garnish

Instructions

Beat the eggs in a bowl and season with salt and pepper.
Heat butter in a non-stick skillet over medium heat. Add spinach and sauté until wilted, about 1-2 minutes.
Pour the beaten eggs over the spinach. Allow the eggs to set slightly, then stir gently, lifting the edges to allow uncooked egg to flow underneath.
Sprinkle grated Parmesan cheese over the omelette. Cook until the eggs are fully set and the cheese is melted.
Fold the omelette in half and slide it onto a plate to serve. Sprinkle fresh parsley on top.