Tuesday, September 11, 2018

Best Spinach & Cheese Omelet - Video Recipe

Veggies wrapped in creamy scrambled eggs is a great way to start the day. And adding your fave cheese is over-the-top decadence. A Spinach and Cheese Omelet is one of my favorite breakfasts. Go ahead and dig in below.


Play it here. Video runs 1 minute 39 seconds.

It comes together quickly, as fresh spinach sauteed in a hot pan only takes a minute to become tender.

Click on any photo to see larger.

You can use thawed frozen spinach or spinach from a can, too. Just make sure to drain any packaged or canned cooked spinach, or the omelet will be too soggy.


Any cheese you have on hand can go into this omelet. I used a mild soft white French cheese, but go ahead and fill the omelet with good old American cheese, or even pungent Swiss or feta cheese.






For the eggs, I like to scramble them first in a bowl, then pour into a low to medium hot pan. Not too hot because I want to catch the eggs while they are slightly moist, before I fold the omelet over the sauteed spinach and cheese.



Of course, cook the omelet the way you like it; old-school truckstop or diner-style with a slight crusty brown on the outside and solid on the inside. It's all deliciously good!


I went all out and topped the omelet with a pat of butter, and chopped chives from my small garden.


All the ingredients are the right price for this penny-pinching egg-flipper. Lately, I get an eight-pack of eggs from my local Dollar Tree and fresh spinach from the 99c only Store. I get cheese from both budget stores.


This is an omelet filled with greens made quickly while the coffee is still percolating. So go ahead and start the day with this cheap$kate breakfast, a 99 Cent Chef Spinach and Cheese Omelet.


Ingredients (one large omelet)
  • 3 eggs - okay to make it a 2 egg omelet. I used medium size eggs.
  • Spinach leaves - about a handful or a packed cup. Okay to use frozen or canned spinach, just make sure to drain the spinach or your omelet will be very soggy. 
  • Cheese - about a slice, but add as much or little as you like. Okay to use any favorite cheese, like: mozzarella, Swiss, Jack, string, cheddar, or plain American.
  • Butter - about 1 teaspoon. Okay to use a favorite cooking oil.
  • Salt and pepper to taste. I find that cheese is salty enough for me, so I just sprinkle on some pepper.
  • I finished omelet with some fresh chopped chives - optional.

Directions
Prepare cheese if necessary. Slice or crumble cheese.

I just saute and stir spinach leaves in a medium hot pan until tender. The leaves will collapse and moisten. As soon as the spinach is soft remove from pan. Wipe the pan clean if necessary.

Add 2 to 3 eggs to a bowl, I made mine with 3 medium sized eggs. Whisk eggs to blend well.


Over medium heat, add a teaspoon of butter or fave oil to omelet pan. Spread oil or butter over bottom of pan.


Pour in beaten eggs into medium/hot pan. Lightly scramble eggs. Let the omelet cook until eggs are starting to firm up, but still wet. It takes a minute or two, depending on heat of pan and how many eggs you used.


Spread out eggs to cover bottom of omelet pan as eggs firm up.


Add cheese first so it will melt quicker, and lay on the cooked (and, if necessary, drained) spinach.


Gently roll the omelet to cover cheese and spinach. If you are cooking old school, just fold it in half. Cook omelet to desired doneness, about another 30 seconds to a minute. It's up to you how well done the omelet turns out.


Just slice into the thickest part of omelet to check for preferred doneness. Of course, you can cook the omelet any way you like. A hot omelet will continue to cook until eaten.

I finish the Spinach & Cheese Omelet with a little black pepper, a pat of butter and fresh sliced green chives (optional.)


It's okay to use your fave omelet cooking technique, like just letting egg firm in the pan without scrambling. Adding cheese and spinach when egg is firm, then folding it in half. Click here to see my truck stop diner-style omelet.

My YouTube video link for viewing or embedding, just click here.

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