Cheese Omelet with Spinach

Folded spinach and feta cheese omelet on a teal plate with a side of cilantro and a fork.

Cheese Omelet with Spinach

This cheese omelet is soft and fluffy with wilted spinach and creamy goat cheese folded into every bite. It comes together in one nonstick skillet in under ten minutes with just five simple ingredients.

Course Breakfast

Cuisine American, International

Keyword brown, cheddar, cheese, cheese omelet, cheese omelette, cheese omelette recipe, cheesy, cook, egg, egg mixture, evenly, filling, fluffy, fold, fork, medium heat, melt, nonstick skillet, omelet, omelet recipe, omelette, omelette recipe, protein, recipe, seasoning, skillet, spatula, sprinkle, tilt, topping, uncooked egg, whisk

Prep Time 5

Cook Time 5

Servings Serving

Calories 472kcal

Author Zuzana Paar

Equipment

Ingredients

3 Large Eggs
1 Cup Fresh Spinach chopped
2 Ounces Goat Cheese crumbled
1 Tablespoon Butter
1 Pinch Salt to taste
1 Pinch Black Pepper to taste

US Customary - Metric

Instructions

Whisk the eggs with salt and pepper until smooth and evenly combined.
Pour the eggs over the spinach and cook gently until the bottom sets and the top is barely set.
Melt the butter, cook the spinach for 1–2 minutes until wilted, and spread it evenly in the pan.
Add goat cheese to one half, fold the omelet, cook for 1 minute, then serve.

Notes

Do not walk away once the eggs hit the pan. An omelet cooks fast, and the window between perfectly set and overcooked is about thirty seconds.
If you want to add other vegetables to the filling, bell peppers work well. Cook them in the butter before adding the spinach so they have time to soften properly.
Swap the goat cheese for cheddar or any other melting cheese if that is what you have. Cheddar gives a sharper, more familiar flavor, while goat cheese adds creaminess.
Finish the plate with a sprinkle of fresh parsley or a crack of black pepper just before serving for a clean, fresh finish that brightens the whole dish.

Nutrition