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susan's spinach omelet

(3 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

Always looking for ways to eat my daily greens. This has a great flavor, and is healthy to boot. If you like, you can substitute 1/2 cup of egg beaters for the real eggs, and save some fat grams. Omit the bacon for a vegetarian omelet.

(3 ratings)
yield 1 serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For susan's spinach omelet

  • 2
    eggs, beaten
  • 2 Tbsp
    cream or milk
  • 1 dash
    salt and pepper
  • 1 tsp
    olive oil, extra virgin
  • 2 Tbsp
    (or more) finely chopped green onions
  • 1 c
    baby spinach leaves, lightly packed
  • 1 dash
    freshly grated nutmeg
  • 1/4 c
    sliced mushrooms, fresh or jarred (optional)
  • 1 or 2 slice
    cooked bacon, crumbled (optional)
  • 2-3 Tbsp
    grated cheese, such as muenster, swiss, or cheddar

How To Make susan's spinach omelet

  • 1
    Beat together eggs, cream or milk, and salt and pepper. Set aside.
  • 2
    In a non-stick 9- or 10-inch skillet, heat olive oil over medium heat. Sauté green onions until wilted, about 2 minutes. Stir in spinach leaves, nutmeg, (and mushrooms if used), and continue to sauté until spinach is wilted to your liking. Turn mixture out onto a serving dish.
  • 3
    In same skillet, over medium-low heat, add eggs and shake pan to cook omelet, stirring if necessary so uncooked egg runs underneath. When omelet is just beginning to set in the center, return spinach mixture to the pan and place on top of omelet. Sprinkle with the bacon if used, and the cheese. Cover pan and steam until cheese melts.
  • 4
    Slide omelet out onto serving dish and fold over in half or thirds. Top with additional cheese and bacon if desired.
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