Spinach Omelet Recipe

If making breakfast potatoes

Bring a medium skillet to medium-high heat and add 1 tbsp olive oil. Add diced potatoes and cook, stirring occasionally, for 8–10 minutes until edges are golden and potatoes are tender. Add diced onion, paprika, 0.5 tsp salt, and 0.25 tsp black pepper; cook 3–4 more minutes until onion is soft and potatoes are crisped. Keep warm on low heat or transfer to a plate and tent with foil.

If making grits instead

In a small saucepan, bring 0.75 cup water to a simmer. Stir in 0.25 cup quick grits and 0.125 tsp salt. Reduce heat to low and cook, stirring frequently, for 3–5 minutes until thickened. Remove from heat and stir in 0.5 tbsp butter. Keep covered and warm.

Toast 2 slices of bread to desired doneness. Spread 1 tsp butter on toast while hot and keep warm.

Heat a nonstick skillet over medium heat and add 1 tsp olive oil. Add 0.25 cup diced bell pepper and sauté 2–3 minutes until slightly softened. Add 1.5 cups packed baby spinach and 0.5 cup diced tomato. Cook 1–2 minutes, stirring, until spinach is wilted and excess moisture has mostly evaporated. Season lightly with a pinch of salt and pepper. Transfer the cooked vegetables to a bowl and set aside.

In a bowl, whisk together 3 large eggs, 2 tbsp whole milk, 1 tsp salt, and 0.25 tsp black pepper until frothy and homogenous.

Heat the same nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. Swirl to coat the pan. Pour the egg mixture into the skillet and let it sit, undisturbed, for 20–30 seconds until 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 until the top is mostly set but still slightly glossy, about 1–1.5 minutes more.

Spoon the cooked spinach, tomato, and bell pepper mixture onto one half of the omelet. Sprinkle 0.25 cup shredded cheddar cheese over the vegetables if using.

Fold the empty half of the omelet over the filling with the spatula and cook 30–60 seconds more to melt cheese and finish setting. Slide the omelet onto a plate.

Plate the omelet with the two slices of toast and either a portion of breakfast potatoes or a serving of grits. Garnish omelet and potatoes with chopped parsley and offer hot sauce at the table.