This spinach omelette with fresh baby spinach, shaved parmesan, and soft cream cheese is the ultimate breakfast. It's quick, easy, and high in protein!
This spinach omelette recipe is simple, delicious, and filling! It's a perfect swap for carb-laden pancakes and waffles, plus it's packed with immune-boosting nutrients thanks to heart-healthy spinach.
Why you'll love it
If an omelette with spinach isn't your first choice, let me put your mind at ease. This spinach omelet is crave-worthy. It has a creamy spinach-dip like filling, wrapped up in fluffy eggs and topped with salty parmesan. It's my go-to omelet.
- Ready in just 15 minutes!
- Easy to make with step-by-step photos
- Full of heart-healthy spinach and protein
- A delicious low-carb breakfast
Even though this egg and spinach omelette serves one, I like to make two and wrap one in foil to refrigerate for the next day. Just zap it in the microwave, and boom - a hot breakfast in less than a minute.
Baby spinach: Baby spinach has small, tender leaves which makes it a great addition to an egg omelette. It's jam-packed with vitamins, minerals, and antioxidants shown to prevent cancer and high blood pressure. I try to incorporate it into my daily meals (like this tropical smoothie and spinach arugula salad).
Eggs: Two eggs is just the right amount for a 10-inch skillet. The eggs run to the edge and set quickly without being too thick.
Cream cheese: One tablespoon of cream cheese makes the filling undeniably creamy, yet not too heavy. If you want to cut back the fat content, use reduced-fat cream cheese.
Parmesan: Shaved parmesan melts easier than shredded parm from the bag. You can buy a block of parmesan if you prefer, and shave it with a vegetable peeler. It adds a salty component, so be careful not to oversalt the omelette.
Garlic: Garlic sweetens and mellows as it cooks. Just don't cook it too long, or it burns and gets bitter. I use a garlic press, and press it directly into the pan. You can buy pre-minced garlic in the produce section of the grocery store. It lasts up to three months in the refrigerator.
Olive oil & butter: Olive oil to sauté the spinach and butter to ensure the omelet doesn't stick.
How to make a spinach omelette
Prep the filling:
If you plan to fill the omelette with ingredients that you want cooked, now's the time to cook them. Cook the spinach in the same skillet you plan to use for the omelet, there's no need to dirty up two pans.
- In a small bowl, stir the shaved parmesan and softened cream cheese together. Set it aside.
- In a 10-inch nonstick skillet, sauté the garlic in the olive oil over medium heat. Don't use a stainless steel skillet for eggs. While it can be done, it's a hassle when the eggs stick!
- Add the baby spinach and stir until wilted.
- Carefully transfer the spinach to the cream cheese mixture. Stir until well combined. Set it aside.
Make the omelette:
Place the nonstick skillet back on the burner over medium heat. Now it's time to make the omelet. It's very simple, but takes a bit of finesse. If possible, use a thin-set spatula for easy folding. And remember to whisk the eggs ahead of time, so they're ready to go!
- Add the butter to the skillet. Move it around the pan so it coats the entire pan with melted butter.
- Add the whisked eggs to the pan. Let them run to the edges and fill the entire pan. They should immediately began to set.
- Use your spatula to gently push some of the egg toward the center of the pan. Gently tilt the pan and let the runny, uncooked egg move into the open space.
- Repeat this process a few times until the eggs are mostly set, and just slightly wet-looking on top.
- Spoon the spinach mixture into the center of the eggs. Use the spatula to gently fold one side on top of the spinach, then do the other side. If the eggs are breaking, let them cook for a few more seconds then try again.
- Slide the omelet onto a plate and enjoy!
Devour the omelette:
I like to top this omelet with freshly minced herbs, shaved parmesan, and a sprinkle of kosher salt. Since we didn't add any extra salt inside the omelet, it's important to add a sprinkle add the end. Here are a few delicious topping ideas:
- Halved cherry tomatoes
- Crumbled bacon
- Freshly minced herbs
- Don't crank up the heat! Omelets should be cooked over medium to medium-low heat. You don't want the eggs to dry out on the bottom before the rest of the omelet can cook.
- You can use an 8-inch, 9-inch, or 10-inch nonstick skillet for this recipe. I used a 10-inch and it came out perfect. Anything bigger and the eggs will get too thin, which makes them impossible to fold.
- If you don't want to fold both sides of the omelet, then scoop the filling onto one side. Gently fold the other side over top.
- Beat the eggs beforehand. You don't want to be scrambling (see what I did there) while making an omelet.
- Omelettes aren't just for breakfast. Enjoy this omelet for breakfast or lunch too! Serve with fresh fruit or a side salad.
Not a spinach fan? It's no problem! Omelets are customizable. You can easily follow the recipe for the omelet portion and change up the filling to suit your needs. Try one of these delicious combos:
- Shredded cheese & sliced avocado
- Crumbled bacon and cheese
- Ham, cheese, & bell-peppers
- Diced tomatoes, feta, and black olives
- Roasted veggies or potatoes
While some people do and claim it makes the eggs fluffier, I don't find it necessary. In fact, if you add too much milk, it will dilute the eggs and make them rubbery!
Spinach is a versatile omelet filling that goes with so many ingredients! Try crumbled bacon, shredded cheese, goat cheese, feta, parmesan, mushrooms, fresh herbs, garlic, pancetta, pesto, or cherry tomatoes.
An overcooked omelette will taste rubbery. Be sure to cook the eggs over medium to medium-low heat. If the pan is too hot, part of the eggs will overcook before the rest of them cook properly.
More Breakfast Recipes
- Avocado Scrambled Eggs with Pine Nuts
- White Cheddar, Zucchini and Eggs breakfast cakes
- Protein Powder Overnight Oats
- Overnight Oats With Water
- 8 or 10-inch Nonstick Skillet
- small bowls
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 ½ cups baby spinach, loosely packed
- 1 tablespoon cream cheese, softened
- 2 tablespoons shaved parmesan
- ½ tablespoon unsalted butter
- 2 large eggs
- kosher salt to taste
- In a small bowl stir the cream cheese and shaved parmesan. Set aside. In a separate bowl, whisk the eggs until well combined.
- In an 8 or 10-inch nonstick skillet over medium heat, sauté the garlic in the olive oil until fragrant - about 30 seconds. Do not cook the garlic too long or it will burn and get bitter.
- Add the baby spinach to the skillet and sauté until wilted, stirring so it doesn't burn.
- Transfer the spinach to the bowl with the parmesan. Stir well until the mixture is well combined.
- In the same skillet over medium heat, add the butter. Let it melt, and use your spatula to move it so it coats the entire pan.
- Add the eggs to the pan. The edges should immediately begin to set. Use your spatula to gently push the eggs toward the middle of the pan. Carefully tilt the pan so the runny, uncooked egg moves to the edge.
- Repeat this process until the eggs are mostly set, but still soft on top.
- Spoon the spinach mixture into the middle of the eggs. Use a thin-set spatula to fold one side over the spinach, then do the same with the other side.
- Carefully slide the omelette onto a plate and enjoy!