Last Updated on October 21, 2020 by YourFoodBuddy
Omelet with spinach is a really tasty and quick dish to prepare, which combines the softness of eggs with the intense flavor of spinach. It is one of the healthy ways to start your day with.
When you think of omelets, one of the first preparations that come to mind is the one with spinach. The spinach omelet is a light, yet substantial second course – a good alternative to the regular omelet. Keep reading to see that the recipe is very simple and allows you to combine healthy and nutritious ingredients in one single dish.
The taste certainly does not end there. If you prefer, you can choose to enrich it, even more, adding mushrooms or slices of bacon. The result is guaranteed! Spinach omelet is a great option for breakfast as well as for any part of your day, especially if you like to eat clean.
What is an omelet?
The omelet is a specialty of French cuisine; it is a refined and elegant dish that you can prepare without difficulty at home. The omelets are similar to scrambled eggs, however, you do not scramble the eggs during cooking. The cooking happened on one side only, on low heat, with the lid on. It is best to use a non-stick pan that will allow folding the omelet when done. The final result is the shape of a delightful semi moon.
You can enrich the base mixture with different ingredients to adapt your omelet to each season. You can use tomatoes, mushrooms, spinach, or meat fillings such as ham and smoked salmon.
Ingredients for spinach omelet
If you plan to cook for you only, you will need as little as only 2 eggs as the main ingredient. For this recipe, I cooked for me and my beloved husband, so I used double the portion. Here is what you need:
- 4 eggs
- 4 tbsp milk
- 5 oz of fresh or frozen spinach
- 2 garlic cloves
- 1 tsp of butter and 1 tbsp of olive oil
- 4 small or 2 big mushrooms
- Salt to taste
- Pepper as needed
These are the things you need to make the cheesy omelet, however, you can free your imagination and add whatever ingredient you like. This is the best part of an omelet, you can add anything you like, be it ham, cheese, heavy cream, chives…anything that makes you happy.
How to wash spinach?
To prepare the spinach omelet, start by cleaning the spinach very well. Put them in a bowl full of water and rinse them a couple of times. Then rub them gently leaf by leaf, removing all the earth well. Alternatively, you can use a salad spinner to obtain the needed result.
I used baby spinach leaves because they are just the right size for the dish. However, feel free to use adult spinach leave, just chop them to get a finer texture of the spinach omelet lately.
How to beat the eggs for an omelet?
Making omelets is very easy, however, how you get that perfect consistency? This recipe involves beating the eggs in a bowl with some cow milk to make the omelet softer and fluffier. As a secret to making omelets, add 1 tablespoon of milk for every egg, the consistency of the omelet will be softer and its flavor more delicate. Also, use a whisk or a fork to beat them. You don’t need a robot to do that. The eggs have to be beaten by hand at a moderate speed in order to obtain that restaurant-inspired look and texture. Lastly, season the composition with a pinch of salt and pepper. Thank me later 🙂
How to cook the spinach omelet?
For a perfect omelet, another hint is to fry it on a good, non-stick pan, heat up in time. The trick to perfect cooking? Take a knob of butter and pass it over the entire surface of the pan, even on the edges. Or drop in a tsp of butter and start moving the pan so that the butter passes the entire surface while melting. To add a more earthy flavor to the spinach omelet, sprinkle a few drops of olive oil.
While the pan is getting to the perfect temperature, get your attention to the mushrooms. For this exact recipe the mushrooms are optional, skip using them if you don’t like their taste. I used it because we like how the sauteed mushrooms enhance the taste of the spinach and of the dish overall.
Therefore, wash the champignon mushrooms and chop them at your own preference. Also here, peel the garlic cloves, smash them with the side of the knife, and put to sautee in the hot oil. The garlic will spread its aroma and will add the perfect trace of smell to the butter and oil. In about 2 minutes after the garlic, throw the chopped mushroom next to the garlic and the aromatized oil. Initially, the mushrooms will leave the vegetation water, after which it will evaporate. Sautee the mushrooms for about 4-5 minutes on low heat.
Now add the spinach, increase the heat, and mixt continuously. It will take about 1-2 minutes for the spinach to be perfectly sauteed.
Finally, pour the beaten eggs over the mushrooms and the spinach. Turn the heat back to low and cover with a lid. Let cook for about 3-4 minutes. Do not mix, let it harden and take the shape of the pan. You see the spinach omelet is ready when the surface is not watery. At this point flip one side over the over and transfer the golden, beautifully crusted spinach omelet to a plate.
How to serve the spinach omelet?
Serve the spinach omelet piping hot, accompanied if you want with a little mixed salad. What are you waiting for? Follow our easy recipe and prepare an appetizing omelet with spinach, great for breakfast, dinner for adults, and children.
Spinach Omelet - The Breakfast of Champions
- Non-stick frying pan
- 4 whole eggs
- 4 tbsp milk
- 5 oz spinach fresh
- 2 cloves garlic
- 2 mushrooms
- 1 tsp butter
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- Wash the spinach, use a salad spinner to drain excess water
- Put a non-stick pan to heat
- Wash and chop the mushrooms; peel the garlic cloves
- Add butter and olive oil to the frying pan
- Add the crushed garlic cloves and brown for 1-2 minutes on medium heat
- Add the chopped mushrooms, sautee for 4-5 minutes
- Add the spinach, sautee for approx 2 minutes
- In the meantime, combine the eggs with milk in a bowl and whisk. Season with salt and pepper
- Pour the egg mixture over the spinach. Turn heat to low and cover with a lid
- Let cook for about 4 minutes or until the surface has no liquids
- Flip one side over another and serve