Spinach Cheese Omelette Recipe – Easy Egg Breakfast Ideas

Last Updated on 3 months by Neha Deshmukh

Spinach Cheese Omelette Recipe – Easy Egg Breakfast Ideas

Hey everyone! If you’re anything like me, mornings can be a little… hectic. But a good breakfast is so important to start the day right. This Spinach Cheese Omelette is my go-to when I want something quick, healthy, and seriously delicious. It’s a family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This omelette isn’t just another egg dish. It’s packed with fresh spinach, a little bit of spice, and gooey cheese – a flavour explosion in every bite! It’s ready in under 20 minutes, making it perfect for busy weekdays or a relaxed weekend brunch. Plus, it’s a great way to sneak in some extra greens.

Ingredients

Here’s what you’ll need to whip up this amazing omelette:

• 6 Eggs
• 2 cup Spinach, finely chopped (about 60g)
• ¼ cup Spring onion, finely chopped (about 30g)
• 1 teaspoon Ginger, grated
• 1 teaspoon Green chillies, finely chopped (adjust to your spice preference!)
• 2 tablespoon Coriander leaves, chopped
• 3 Cheese Slices
• 2 tablespoon Cheddar cheese, grated
• 2 tablespoon Olive oil
• ¼ teaspoon Salt
• ½ teaspoon Black pepper

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Eggs: Choosing the right quality eggs really matters. I prefer free-range eggs for their richer flavour and vibrant yolks.

Spinach: Fresh spinach is best, but frozen works in a pinch! If using frozen, make sure to thaw it completely and squeeze out any excess water. In India, you’ll find different varieties of spinach – palak is the most common, but methi (fenugreek leaves) can also be a delicious addition.

Cheese: Cheddar is classic, but don’t be afraid to experiment! You could use mozzarella, Monterey Jack, or even a bit of paneer for an Indian twist. If you’re looking for a local cheese, Kalari or Baby Swiss would also be lovely.

Spices: Green chillies add a lovely kick. I usually use serrano peppers, but you can adjust the amount or use milder chillies like jalapeños. Black pepper is essential for balancing the flavours.

Olive Oil: I love using extra virgin olive oil for its flavour and health benefits. But you can substitute it with any cooking oil you prefer – sunflower oil or even ghee work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a good wash and chop it up nice and fine. Set it aside.
2. Now, separate the egg whites and yolks into two bowls. Add a pinch of salt to the egg whites and whisk them until you get lovely, frothy peaks. Don’t worry about being too perfect here!
3. Whisk the egg yolks separately, then gently fold them into the frothy egg whites. Be gentle – we want to keep all that air in there!
4. Heat the olive oil in a non-stick pan over medium heat. Add the chopped spring onions, green chillies, and grated ginger. Sauté for about a minute until fragrant.
5. Toss in the chopped spinach and a sprinkle of black pepper. Cook for about 2 minutes on low heat, just until the spinach wilts.
6. Add the spinach mixture to the egg mixture and combine well. Pour everything into the pan and spread it out evenly.
7. Drizzle a little more olive oil around the edges of the omelette. Cover the pan and cook for about 5 minutes, or until the bottom is set.
8. Lift the lid, sprinkle the grated cheddar cheese and cheese slices over half of the omelette. Cover again and cook for another 3 minutes, or until the cheese is melted and bubbly.
9. Gently fold the omelette in half and cook for a minute or two more if needed. Then, carefully slide it onto a plate and serve hot!

Expert Tips

• Don’t overcrowd the pan: Use a pan that’s large enough to comfortably fit the omelette.
• Low and slow: Cooking on low heat ensures the eggs cook evenly and don’t burn.
• Non-stick is key: A good non-stick pan will prevent the omelette from sticking and make it easier to fold.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Spinach Omelette: My friend Priya is vegan, and she makes an amazing version using chickpea flour instead of eggs. It takes a little practice, but it’s totally worth it!

Gluten-Free Spinach Omelette: This recipe is naturally gluten-free, but always double-check your cheese slices to be sure.

Spice Level Adjustments: If you like it mild, reduce the amount of green chillies or remove them altogether. For a spicier kick, add a pinch of red chilli powder or a dash of hot sauce.

Festival Adaptations: During Navratri, you can skip the onions and garlic to make this a vrat-friendly dish.

Serving Suggestions

This Spinach Cheese Omelette is delicious on its own, but it’s even better with a side of:

• Toasted bread or paratha
• A fresh salad
• A dollop of yogurt or raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Honestly though, it’s best enjoyed fresh!

FAQs

Can I make this omelette ahead of time?

Not really. Omelettes are best enjoyed immediately after cooking. However, you can chop the vegetables and prepare the egg mixture ahead of time to save some time in the morning.

What’s the best way to prevent the omelette from sticking to the pan?

Use a good quality non-stick pan and make sure it’s well-oiled. Cooking on low heat also helps.

Can I use other vegetables besides spinach?

Absolutely! Mushrooms, tomatoes, onions, and bell peppers all work beautifully in this omelette.

What kind of cheese works best in this omelette?

Cheddar is a classic, but feel free to experiment with your favourites! Mozzarella, Monterey Jack, and paneer are all great options.

How can I make the omelette fluffier?

Whisking the egg whites until frothy is key! You can also add a tablespoon of milk or cream to the egg mixture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!