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Spinach and cheese omelette

Sat, 26 June, 2021

A delicate, fluffy omelette is made by whipping eggs really well, like you were going to make a cake. Fresh spinach leaves, Cheddar cheese on top and who cares that it doesn’t fold perfectly?

spinach and cheese omelette

Omelette or scrambled eggs?

At a glance an omelette is nearly the same dish as scrambled eggs. Fresh eggs beaten with a fork with salt and pepper, poured onto foaming butter and fried. Scrammies are scrambled (I’m stating the obvious), while an omelette is artfully pushed around.

So far so similar, but the two products off the frying pan are totally different. Would you put an omelette on toast or in a sandwich? Would you add milk or cream* to your omelette? Scrammies with spinach? Omelette made with only egg whites?

I guess the last proposition to most of us will sound disgusting whether it’s the case of scrambled, or omeletted egg whites. Still, yolkless scrammies are prepared and consumed in certain dietary circles. I'm not judging.

The time of serving one or the other dish also does differentiate them. Scrambled eggs for supper are usually reserved for the nursery realm, while a lavish omelette can be a fully fledged main, albeit on the light side. I have recently taken to making it for my Friday night suppers, alternating the toppings, and I enjoy it immensely.

Ah, the toppings. Or is it fillings? And again, do we fold the omelette or leave it open, like a crêpe? Plus of course there is the dilemma of spelling: as above on this, and ‘omelet’ on the other side of the Atlantic.

omelette for one with spinach and cheese

How to cook the perfect omelette?

One simple dish, so many controversies. And that’s even before we get to the heart of the matter: how to cook a perfect omelette?

My answer is: you don’t. An omelette doesn’t have to be perfect. I am of the folding faction but I completely do not care if my omelette folds neatly or bundles up in knots around the filling (topping).

Folding is the last, minor stage of preparation before sliding the thing onto a plate and tucking in. And whether it’s a tidy crescent with the topping (filling) orderly hidden inside or not, it will taste divine anyway.

fresh spinach and cheddar omelette

My omelette method

My method is as follows: two super-fresh eggs nonchalantly but thoroughly beaten with half a teaspoon of salt. A small frying pan – smaller is better – with vigorously foaming butter, a lot of it. I pour the eggs onto the butter and push the mix towards the middle from all sides so the runny egg flows underneath the already set.

I plant the topping/filling in the middle and fold, ignoring splits and ruptures. If you prefer the egg more done, tumble the omelette over to the other side, briefly. Either way slide it finally onto a plate shivering with anticipation.

how to make a spinach omelette

My favourite omelette toppings

I won’t tell you what toppings or fillings are possible because, practically, the world is your omelette. My personal preferences are cheese and mushroom, cheese and ham, cheese and chives or cheese. But I won’t sniff at a creation filled with white crab meat or lobster.

The recipe below is extremely easy, without faffing with two pans or cooking spinach in advance. Fresh is the best anyway, so all you need to do is wilt the leaves in the pan, wipe it with paper towels afterwards and proceed with the eggs.

And finally, my sacred omelette rule: it is invariably, exclusively, strictly only always a one-person dish. It’s a selfish, me first, look after number one lunch, breakfast or supper.

*No, and you shouldn’t add them to scrambled eggs either. A tablespoon of water, counterintuitively, is what makes scrammies really creamy.

Spinach and cheese omelette

Servings: 1Time: 10 minutes
Rating: (4 reviews)


  • 200g (7 oz.) fresh spinach
  • 2 large eggs
  • salt and black pepper
  • grated nutmeg
  • 1 tbsp. butter
  • 30g (2 tbsp.) grated Cheddar or Gruyere


1. Wash the spinach thoroughly and dry it in a salad spinner. Trim any long stems.

2. Crack the eggs into a bowl, season with salt and pepper and beat with a fork until foamy.

3. Heat a dry frying pan over medium heat. Add the spinach, season with salt and a grating of nutmeg and toss in the pan until wilted. Scrape it into another bowl and wipe the pan with a kitchen towel.

wilting spinach

4. Add the butter to the pan and turn the heat up. When it’s foaming, pour in the eggs. Scrape the mix gently into the middle, tilting the pan so the runny egg from the surface runs underneath. Turn the heat down.

5. Scatter the spinach over the omelette and sprinkle the cheese. When the surface looks largely set, fold the omelette in half with a palette knife. Turn it over to the other side for a few seconds and slide onto a plate.

making omelette

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Your comments

Anna @ CuisineFiend
Hi Nick - hope you enjoy it!
3 months ago
@Microsoft Google
Sounds great! I will try making this today. My Doctor says I need the protein that this recipe will give me.
3 months ago
Anna @ CuisineFiend
Hi Jo - that's a very good method too.
10 months ago
I steam my spinach first in a metal sieve then make an omelette like you then scatter cheese over the omelette and then add the spinach . So roughly the same!
10 months ago
Anna @ CuisineFiend
Thank you Janette - I'm happy to hear it!
2 years ago
although the add's annoyed me the omelette was GREAT added some bacon and tomato YUMMY
2 years ago
Anna @ CuisineFiend
Hi Janette - I'm sorry, but thanks to adverts the recipes are offered free because that's how I earn my living.
2 years ago
there is way to may add's you can't read the recipe without getting annoyed
2 years ago
Anna @ CuisineFiend
Susan - thank you!
3 years ago
Susan Patullo
Pretty good layout and good-sounding recipes.
3 years ago

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About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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