A classic spinach and cheese omelet is one of my favorite quick meals any time of day. If I have a bag of baby spinach and some grated Parmesan cheese on hand, I know I can whisk up some eggs and be eating a delicious meal in about five minutes. A pillowy omelet with nutty Parmesan cheese and tender sautéed spinach really hits the spot, and all you need is a small nonstick frying pan to make this easy vegetarian omelet.
How Do You Make Omelets Fluffy?
When you beat the eggs for omelets, really make sure to mix them until there aren’t any distinct streaks of whites or yolks.
This helps give your omelet a tender texture and an even color. When you add the beaten eggs to the pan, let the curds form, then be gentle when you move them around so they stay nice and fluffy.
Why Are Eggs and Spinach a Good Combination?
I love eating eggs and spinach together because the earthiness of the spinach really balances out the creaminess of the eggs. It’s a classic vegetarian combination that gives you a good dose of protein and vitamins, and pre-bagged baby spinach is a really handy veggie to have around so you don’t have to do any washing or chopping before using it (and here are tons of other ways to use up any spinach left in the bag).
Do You Cook Spinach Before Putting It in an Omelet?
I like cooking spinach before stuffing it into an omelet because spinach is full of moisture, and pre-cooking dries it out a bit so it doesn’t affect the texture of your omelet. It takes very little time for a big handful of spinach to wilt in a hot pan, and you can just use the same pan to cook the eggs.
Spinach Omelet
Serves 1
