This spinach omelet is an easy, wholesome way to start your day. It’s loaded with tender baby spinach leaves and a sprinkle of Parmesan cheese, making it both flavorful and nutritious. Perfect for when you want a quick breakfast that’s light but satisfying.
Healthy Spinach Omelet
Ingredients to make this Spinach Omelet
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2 large eggs
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1 cup torn baby spinach leaves
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1 ½ tablespoons grated Parmesan cheese
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¼ teaspoon onion powder
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⅛ teaspoon ground nutmeg
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Salt and pepper to taste
Baby spinach
Ground nutmeg
Egg
Directions
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Crack the eggs into a bowl and whisk them together with onion powder, nutmeg, salt, and pepper until smooth.
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Warm a non-stick pan over medium heat and add a little oil or cooking spray.
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Pour in the egg mixture and let it cook for about a minute, until the edges start to firm up.
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Spread the torn baby spinach evenly over one side of the eggs, then sprinkle the Parmesan cheese on top.
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Carefully fold the spinach omelet in half with a spatula and cook for another minute or two, until the eggs are fully set and the cheese has melted.
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Slide the omelet onto a plate and enjoy while it’s warm.
Nutrition (per serving approx.) about this Spinach Omelet
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Calories: 210
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Protein: 16g
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Fat: 15g
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Carbs: 2g
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Fiber: 1g
Prep Time
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Prep: 5 minutes
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Cook: 4 minutes
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Total: 9 minutes
FAQ
Can I use frozen spinach?
Sure! Just thaw it first and squeeze out any extra water before adding it to the omelet.
Can I add other vegetables?
Yes! Tomatoes, mushrooms, or peppers make great additions.
What’s a good substitute for Parmesan?
Feta, cheddar, or mozzarella cheese all work well if you want to switch things up.
Source: www.allrecipes.com
