Best Spinach & Cheese Omelet - Video Recipe

Veggies wrapped in creamy scrambled eggs are 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 them 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 as 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 the 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 it from the 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 the omelet pan. Spread oil or butter over the bottom of the 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 the heat of the pan and how many eggs you use.

Spread out eggs to cover the bottom of the 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 the cheese and spinach. If you are cooking old school, just fold it in half. Cook the omelet to the 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 the egg firm in the pan without scrambling. Add cheese and spinach when the egg is firm, then fold it in half. Click here to see my truckstop 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.

Portabella Mushroom, String Cheese & Herb Omelet - Video Recipe

This breakfast is extravagant. It's not often I make a Portabella Mushroom Omelet, but when I can get this high-end fungus for 99.99 cents, why not go for it? Thick, meaty slices of mushroom cradled by melted cheese, and wrapped in fluffy cooked egg, is a great way to start the day.

I make this omelet old school, diner-style. The egg is whipped with a little milk and cooked all the way through -- with a nice browned exterior. As a contrast, I made a soggy, French-style Cheese Omelette video a couple of months ago (check it out here.) It's good, but sometimes I like my food well done.

I gotta give it up the my local 99c only Stores for the main ingredient. A 5-ounce package often holds 2 to 3 nice-sized ones. And, you'll only need one mushroom per omelet, so, go ahead and invite a friend and make a few of these tasty suckers for breakfast.

I get string cheese there, too. You can use any favorite cheese you have on hand, or find on sale. And, I get my herbs for free, from my patio garden. You can sprinkle in little dried herbs if you don't have fresh - or just leave them out, this omelet is luscious enough.

I get many eggs cheaply here in Los Angeles, anywhere from a dozen to a half dozen for a dolllar. 

Mushrooms are easy to work with, just brush off the dirt and slice them.

You can use any mushrooms you find on sale, it's all good. I like a tasty omelet sometimes, and when mushrooms are on sale, that's excuse enough to make my Portabella Mushroom, String Cheese & Herb Omelet.

Portabella Mushroom, String Cheese & Herb Omelet - VIDEO

Play it here, video runs 1 minute, 40 seconds.

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

• 3 eggs - okay to make it a 2 egg omelet.
• 1 portabella - per omelet. Okay to use small button mushrooms or any you can get cheaply. Add as many sauteed mushrooms to the omelet as you like.
• 1 stick of string cheese - okay to use any favorite cheese, like mozzarella, Swiss, cheddar, or plain American.
• 1 teaspoon herbs - any favorite, I used parsley and basil. Okay, to use dried herbs - but just a 1/4 teaspoon or a small sprinkle.
• 1 tablespoon milk - to mix into eggs.
• 2 tablespoons oil - one for mushrooms and one tablespoon for frying omelet.
• Salt and pepper - to taste.

Directions
Chop herbs, I used parsley and basil.  Shred or slice cheese.

Prepare portabella mushroom for sauteing. Brush off any dirt. Thick-slice mushroom.  Okay to use any mushrooms on sale, including button mushrooms.

Add 1 tablespoon oil to a medium/hot pan. Saute mushroom slices until soft, about 2-4 minutes. Set aside when done.

Add 2 to 3 eggs to a bowl. Pour in 1 tablespoon of milk (optional.) Whisk the eggs and milk to blend well.

Heat the frying pan to medium heat and add 1 tablespoon of oil (less oil for a non-stick omelet pan.) Pour in beaten eggs into medium/hot pan. Let it cook for a minute then add extra ingredients. I add the cheese and mushrooms on one half, and the herbs on the other half.

 Click on any photo to see larger.

Let the omelet cook until eggs are starting to firm up, but still slightly wet. Depending on the heat of the pan and how many eggs you used, it takes another minute or two.

Gently fold the omelet in half. Cook the omelet to the desired doneness, for about another 30 seconds or a minute.

Just cut into the thickest part of the omelet to check for slight dampness. Of course, you can cook the omelet until dry. A hot omelet will continue to cook and dry until eaten.