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 the 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 the 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.

Avocado & Cheese Omelet - Video Recipe

We get some crazy sale prices on avocados out here on the West Coast, everything from a couple of dollars per large avocado, to six tiny ones for a buck.

Click on any photo to see larger.

I usually make a guacamole, or add sliced avocado to my burgers, sandwiches and of course salads. Sometimes I load an omelet with avocado and melty cheese -- what a decadent way to start the day!

You can see how easy and quick it is to make by watching my Avocado & Cheese Omelet recipe video right here:

Play it here. Video runs 1 minute 51 seconds.

My local Latin grocery has the best avocado deals closest to home. They come in all sizes, but the smallest ones are cheapest and just big enough for a single serving. I find large avocados just too much of a good thing, unless I'm throwing a taco party, where no avocado will go to waste.

I get cheese at my local Dollar Tree and 99c only Stores. You can use any favorite cheese you have on hand, or find on sale. The main thing is that the cheese is soft enough to melt. I've used everything from string cheese to cheddar and mozzarella.

Eggs aren't as cheap as they used to be, but are still a good value, at least nutrition-wise. And sometimes I can get a dozen, or half dozen, medium eggs at my local Dollar Tree.

For this recipe I made a damp, French-style omelette. First mix all the eggs, then you gently scramble until they just start to firm up.

Spread out the eggs to cover bottom of omelet pan, and while egg is still damp, add slices of avocado and cheese. Finally fold omelet to close it. At this point you continue cooking until omelet reaches desired doneness. I like mine a little damp in the middle, but you can cook it all the way through, too.

It's okay to use any favorite omelet cooking style you like. If you are worried about damp egg omelet, then just cook it firm, like an old school truck stop diner. This omelet is more about the yummy avocado and cheese embellishments.

When avocados come on sale, do try my delish Avocado & Cheese Omelet.

Ingredients (one large omelet)

• 3 eggs - okay to make it a 2 egg omelet. I used medium size eggs.
• 1/2 avocado sliced - I used half an small avocado per omelet.
• 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.

Directions
Open and remove avocado seed. Slice into avocado halves and scoop out flesh. It is up to you how thick to slice avocado.

Prepare cheese if necessary. Slice or crumble cheese.

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.

I sprinkle on the cheese first so it will melt, then add slices of avocado.

Gently fold the omelet 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 Avocado & Cheese Omelet with a little black pepper and fresh sliced green chives (optional.)

It's okay to use your fave omelet cooking technique, like just letting egg firm in pan without scrambling, adding cheese and egg, 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.