Spinach Omelet Recipe

Crack the eggs into a medium bowl, add milk, 1 tsp salt and 1 tsp black pepper. Whisk until just combined and slightly frothy. Set aside.

Wash spinach, drain thoroughly and roughly chop if leaves are large. Slice mushrooms, dice tomato, and finely dice the onion. Grate or slice the Swiss cheese. Prepare your chosen side (reheat roasted potatoes, toss greens with a simple vinaigrette, or toast bread).

Sauté aromatics and mushrooms

Heat 1 tsp olive oil in a 9–10 inch nonstick or well-seasoned skillet over medium heat. Add the diced onion and cook 2–3 minutes until translucent. Add sliced mushrooms and cook 4–5 minutes until they release moisture and start to brown.

Add spinach and tomato

Add the chopped spinach and diced tomato to the pan, sprinkle 1/4 tsp salt and 1/4 tsp black pepper over the vegetables, and cook 1–2 minutes until the spinach wilts and excess liquid evaporates. Transfer the vegetable mixture to a small bowl and set aside. Wipe the skillet clean with a paper towel.

Return the skillet to medium-low heat and add 1 tbsp butter, swirling to coat the pan. Pour the beaten egg mixture into the skillet and let it sit undisturbed for 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion for about 30–45 seconds until most of the egg is set but the top is still slightly moist.

Evenly distribute the sautéed vegetables across one half of the omelet. Sprinkle the Swiss cheese over the vegetables (reserve a small pinch to melt on top after folding).

Carefully fold the empty half of the omelet over the filling using the spatula. Cook 30–60 seconds more to allow the cheese to melt and the interior to finish setting but remain tender. If needed, cover the skillet briefly (10–15 seconds) to help the cheese melt without overcooking the eggs.

Slide the omelet onto a plate. Sprinkle the reserved pinch of Swiss cheese and the chopped chives over the top. Season to taste with a little extra salt and pepper if desired.

Serve immediately with your chosen side (breakfast potatoes, mixed greens, or toast).