Power-Packed Spinach Omelette
A quick and flavorful spinach omelette loaded with fresh greens, eggs, and a hint of garlic, topped with melted Parmesan. High in protein, fiber, and healthy fats, this low-carb, satisfying meal is perfect for breakfast, brunch, or a light lunch.
Equipment
- 1 small bowl (for whisking eggs)
- 1 knife (for chopping spinach and slicing garlic)
- 1 cutting board
- 1 spatula
- 1 skillet or frying pan (cast iron preferred)
- 1 measuring spoon (for oil and seasonings)
Ingredients
- 1 cup fresh spinach leaves
- 2 cloves garlic thinly sliced
- 2 large eggs
- 1 tablespoon milk optional, skimmed
- Salt to taste
- 1 teaspoon olive oil
- 2 tablespoons Parmesan cheese grated
- ½ teaspoon chili flakes optional, for seasoning
Instructions
- Prepare Fresh Spinach: Wash 1 cup of fresh spinach leaves thoroughly under cold running water. Pat them lightly with a kitchen towel, leaving a tiny bit of moisture to help the leaves wilt nicely in the pan. Chop the spinach roughly, keeping the leaves bite-sized so they fold easily into the omelette later.
- Slice Aromatic Garlic: Peel 2 cloves of garlic and slice them thinly. Thin slices allow the garlic to release its flavor gently without overpowering the omelette. Keep the slices uniform for even cooking and better texture.
- Whisk the Eggs: Crack 2 large eggs into a small mixing bowl. Add 1 tablespoon of milk (optional, for a softer texture) and a pinch of salt. Using a fork or whisk, beat the eggs gently until the yolks and whites are fully combined. Avoid over-whisking—just enough to get a smooth mixture without excessive bubbles.
- Cook Spinach and Garlic: Heat a skillet or frying pan over medium heat. Add the chopped spinach and sliced garlic to the pan. Sprinkle a pinch of salt on top to help draw out the moisture from the spinach. Stir occasionally and cook for 1–2 minutes until the leaves wilt but retain their bright green color. Remove the spinach and garlic from the pan and set aside.
- Prepare Pan for Omelette: Wipe the skillet lightly if needed and return it to the stove over medium flame. Pour 1 teaspoon of olive oil into the pan and tilt the pan to coat the surface evenly. Olive oil helps prevent sticking while adding a subtle, healthy flavor to the omelette.
- Pour and Spread Egg Mixture: Reduce the heat slightly to medium-low. Pour the whisked egg mixture into the pan. Tilt and rotate the pan gently to ensure the eggs spread evenly across the surface. This helps the omelette cook uniformly and prevents thin or thick patches.
- Lift and Cook Edges: As the eggs begin to set around the edges, use a spatula to gently lift the edges of the omelette. Tilt the pan slightly to allow uncooked eggs to flow underneath. Continue this process until the center is almost set but still slightly soft.
- Add Spinach and Cheese: Spoon the cooked spinach and garlic evenly over half of the omelette. Sprinkle 2 tablespoons of grated Parmesan cheese on top of the spinach. The cheese melts as the omelette finishes cooking, adding creamy, savory flavor. Optional- sprinkle ½ teaspoon of chili flakes for a warm, spicy kick.
- Fold the Omelette: Lower the heat to keep the omelette from browning too much. Once the cheese begins to melt and the omelette edges lift easily from the pan, use a spatula to carefully fold the omelette in half, covering the spinach and cheese filling.
- Plate and Serve: Gently slide the folded omelette onto a plate. Let it rest for 30–60 seconds to finish cooking from residual heat. Serve immediately while warm, optionally with a light side salad, toast, or avocado for a complete, healthy meal.
Notes
- Freshness matters: Use crisp, bright green spinach leaves for the best flavor and texture. Wilted or older leaves may taste bitter.
- Garlic optional: While garlic adds a savory depth, you can omit it if you prefer a milder flavor.
- Cheese choices: Parmesan gives a nutty, tangy touch. For a dairy-free option, substitute with grated paneer, tofu, or vegan cheese.
- Milk alternatives: Milk in eggs creates a softer omelette, but water works just as well for a lighter version.
- Cooking control: Medium to medium-low heat ensures the eggs cook evenly without browning or sticking.
