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15-Minute Spinach and Cheddar Omelet
The secret here is whisking a little water into the eggs, which keeps the texture incredibly light and fluffy as they hit the hot skillet. Tender spinach and sharp cheddar melt together inside the golden folds, creating a comforting morning meal you'll want to wake up for. It's a classic diner-style breakfast that's surprisingly simple to master at home. Serve it hot alongside buttered toast or fresh fruit for a satisfying start to your day.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 (10-ounce) bag prewashed spinach
- ½ cup (2 ounces) reduced-fat Cheddar cheese
- 8 large eggs
- ½ cup water
- ½ teaspoon salt
- 1 teaspoon butter
Instructions
- 1Whisk the eggs, water, and salt together in a medium bowl until well combined. Melt the butter in a 10-inch skillet over medium-high heat, then pour a half cup of the egg mixture into the pan.
- 2Let the eggs cook for about 1 minute. Use a heat-safe rubber spatula to gently lift the edges, tilting the pan so the uncooked liquid runs underneath. It'll set quickly, ensuring the eggs cook evenly without burning the bottom.
- 3Place a portion of the spinach and cheddar cheese onto one half of the cooked eggs. Fold the empty half over the filling, slide the finished omelet onto a warm plate, and repeat the process three more times with the remaining ingredients.
Notes
- Tip: If you prefer wilted spinach, briefly sauté the greens in a separate pan before adding them to the omelet.
- Swap: You can use milk instead of water, but water actually creates a lighter, fluffier texture by steaming as the eggs cook.
- Equipment: A nonstick skillet is highly recommended here so the eggs slide out effortlessly.
Recipe Details
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