This Spinach Omelette has enough protein to fuel your entire day!
Rise and shine, ya’ll! I’m back with another egg-cellent recipe for you to try. This one even allows you to get your daily dose of greens and protein!
If you’ve tried my ham and spinach quiche, you know I love starting the day off right with a hearty, healthy, eggy breakfast. Breakfast is the most important meal of the day, after all, and eggs are one of the best ways to fuel yourself up before taking on your to-do list!
Eggs are rich in nutrients, low in calories, and may even improve brain function, so they really can help you conquer the day ahead! But what’s even better about eggs is there are so many ways to incorporate them into your breakfast routine. It’s nearly impossible not to find one you like!
Lately, I have been craving this delicious and nutritious spinach omelette. Made with just a few simple staple ingredients and a quick cook, this light omelette is the perfect way to get a fast and filling breakfast before you take off. Plus, it’s not just good—it’s good for you!
Is Spinach Omelette Healthy?
While eggs are a massively nutritious hero ingredient in this spinach omelette, the real star is the spinach. Did someone say “superfood”? If I had to list every pro spinach brought to the table, I’d never get to the recipe. Let’s just say that between all the fiber, protein, vitamins, iron, folate, and potassium, spinach packs a punch, and you should incorporate it into as many meals as possible.
To kick it up a notch, you could make this spinach omelette with egg whites to increase the protein even more, while reducing your calorie intake.
Flip Or Flop
Omelettes are one of my favorite ways to prepare eggs (and one of the first things I ever learned to cook myself), but there’s an art to omelette-making. It’s kind of a “flip or flop” situation—mess up the flip, and you’ll end up scrambling—see what I did there?
So how do you perfect the omelette flip? First, make sure your pan is coated well so the egg doesn’t stick to it. When you’re ready to flip, tilt your pan gently to one side so any remaining yolk stays in place on the side that’s staying down. Then, use your spatula to lift the edges all around the pan and give it a little swirl to loosen the omelette. Finally, flip! How’d you do?
INGREDIENTS
- 2 large eggs
- 1 cup fresh baby spinach
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
INSTRUCTIONS
Prep
Beat eggs and sauté spinach.
Cook
Cook omelette, add filling, and fold.
Devour!
FAQs & Tips
If you really want to save time in the morning, you can prepare your omelette ahead of time. Whisk your eggs, salt, pepper, and garlic powder together and store them in a sealed, airtight container in the fridge. You can also grate your parmesan ahead of time. Then, when you’re ready to cook your omelette, just pour your egg mixture into the pan, add your cheese and spinach, and go!
The secret to a fluffy omelette is to whisk air into the egg mixture before cooking. Some chefs also like to add a little bit of milk or flour to their egg mixture to create a thicker texture.
The fun thing about omelettes is that the topping possibilities are endless! To enhance your spinach omelette, try adding more fresh veggies like bell peppers and onion or a lean protein like chicken.
Serving Suggestions
This spinach omelette is enough to fill you up and hold you over until lunch, but if you want a bigger breakfast, you can add a healthy side like turkey bacon (this recipe shows you how to easily cook it in the air fryer) home fries, or fresh fruit! Spinach Omelettes also pair nicely with sweet and healthy breakfast sides, like these oatmeal raisin muffins.
Spinach Omelette
Ingredients
- 2 large eggs
- 1 cup fresh baby spinach
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
-
In a bowl, beat the eggs with garlic powder, salt, and black pepper.
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Heat a teaspoon of olive oil in a pan over medium heat. Add the spinach and sauté until wilted, about 2 minutes. Remove from heat and set aside.
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Heat the remaining olive oil in a non-stick skillet over medium-low heat. Pour the beaten eggs into the skillet, allowing them to spread evenly.
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As the eggs begin to set, spoon the sautéed spinach and sprinkle Parmesan cheese over one half of the omelette.
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Fold the omelette in half over the filling. Cook for another 2-3 minutes until the cheese is melted and the eggs are cooked to your preference.
Nutrition
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