Method

Egg mixture

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until pale and slightly frothy, about 30–45 seconds. Set aside.

Filling

Prepare vegetables

Halve the cherry or grape tomatoes. Thinly slice enough yellow onion to make about 1/4 cup. Roughly chop larger spinach leaves if needed so the spinach is easy to distribute.

Sauté onion and spinach

Heat a 10–12 inch nonstick skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter. When the butter stops foaming (about 30 seconds), add the sliced onion and sauté until softened and translucent, about 2–3 minutes. Add the 1 cup packed baby spinach and cook, stirring, until wilted, about 1–2 minutes more. Season lightly with a pinch of salt and pepper. Transfer the cooked onion and spinach to a plate to cool slightly.

Cook omelet

Preheat pan

Wipe the skillet clean with a paper towel and return to medium-low heat (or use a second clean 8–10 inch nonstick pan). Add the remaining 1/2 tablespoon butter (reserve the rest for greasing if needed) and let it melt, coating the pan evenly.

Pour eggs

Pour the beaten egg mixture into the preheated pan. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set.

Stir and level

Using a spatula, gently stir the eggs in the center while tilting the pan so the still-liquid eggs flow to the edges. Repeat until the top is mostly set but still slightly creamy, about 45–60 seconds total from pouring.

Add filling

Spread the sautéed spinach and onion over one half of the omelet. Scatter the halved tomatoes evenly over the spinach. Sprinkle 1 cup shredded cheese over the same half. Allow to cook 20–30 seconds so the cheese begins to melt.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filled half to form a semicircle. Let the omelet cook for another 30–45 seconds for a slightly runny center, or 1–2 minutes for a firmer set. If desired, cover the pan with a lid for 30 seconds to help the cheese fully melt.

Slide and garnish

Gently slide the omelet onto a warm plate. Sprinkle with chopped fresh chives or parsley if using. Serve immediately.

Omelets / Baby Spinach / Cheese / Tomatoes Recipe