This recipe was yet another dish born of me attempting to use remnants in my fridge. I had leftover spinach, cream cheese and cream, along with the Parmesan, eggs and garlic that always live in my fridge and pantry. Voilà, cheesy spinach omelette.
This dish is perfect for a Sunday brunch or a weeknight dinner. I believe that most dips are delicious as omelette fillings (see my Crab Dip Omelette). This dish is no exception. The filing is basically a spinach dip, and the two cheeses add that melty-but-still-rich flavor that I could eat for hours. (In terms of spinach dip, I definitely have.)
To amp it up, you could add diced artichoke hearts, sun-dried tomatoes, basil, roasted bell peppers, olives, or jalapeño. My omelette filling philosophy: the more, the better. An omelette is an excellent way to sneak more veggies into your diet.
Serve this cheesy spinach omelette with roasted potatoes, bacon, fried tomatoes and toast for a restaurant-quality #brunchathome. And don’t forget the coffee and mimosas! As much as I love a good brunch out, I’ve found that a homemade brunch on the weekend can be just as satisfying (and much cheaper!), if I have the time and energy.
Looking for more breakfast options? Try my Chorizo Breakfast Tacos or my White Cheddar Omelette.
Cheesy Spinach Omelette
For the eggs
- ½ teaspoon butter
- 5 eggs
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the filling
- ¾ cup fresh spinach
- 3 tablespoons cream cheese
- 3 tablespoons Parmesan, grated
- ¼ teaspoon garlic, minced
- Dash red pepper flakes
- Heat butter in large non-stick skillet over low heat (setting should be between rock-bottom low and medium-low, if possible). Whisk eggs, cream, salt and pepper in bowl until well incorporated.
- Once butter is melted, tilt pan so butter coats all parts of the pan. Carefully pour egg mixture into pan and cover. Cook for about 5 minutes, until bottom is just set.
- Assemble spinach and cream cheese on cutting board. Using a large chef’s knife, roughly chop the spinach and cream cheese, mixing to combine. Add spinach mixture to bowl, along with Parmesan and garlic. Stir with your hands. The goal is to mix ingredients well so each bite of the omelette is equally cheesy, garlicky and spinach-y.
- Once bottom of omelette is set, add filling ingredients to one side of the omelette. Sprinkle red pepper flakes on top of filling.
- Cover and cook about 2 minutes more, until all liquid is nearly set and outside of omelette is golden. Now, with a spatula (maybe two), carefully flip empty half of omelette over to cover the filling. If your egg layer doesn’t quite cover all of your filling, no worries.
- Cover and cook 3-4 minutes more, until cheese is melted. Omelette should appear puffy.
- Cut in half and serve with bacon, fried tomatoes or hashbrowns.