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Spinach and Cheese Omelet
A classic folded egg breakfast filled with fresh greens and melted cheddar. The combination of tender spinach and sharp cheese creates a comforting morning meal that comes together quickly. Whisking a little water into the eggs keeps the texture light and fluffy as they cook in the hot skillet. Serve it hot alongside buttered toast or fresh fruit for a satisfying start to the day.
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 half a 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 and sets.
- 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.