Spinach Omelette Recipe

Cook bacon

Place bacon slices in a cold skillet and set over medium heat. Cook, turning occasionally, until crisp and browned, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to drain and cool. When cool, chop into bite-sized pieces.

Sauté aromatics and spinach

Drain all but about 1 teaspoon of bacon fat from the skillet (leave it for flavor) and add 1 tsp olive oil if needed. Return skillet to medium heat, add the finely chopped onion and sauté until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the packed spinach in batches, stirring until wilted, about 1–2 minutes total. Season lightly with a pinch of salt and a few grinds of pepper. Transfer spinach mixture to a bowl and set aside to cool slightly.

Crack the eggs into a bowl, add 2 tablespoons milk, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk thoroughly until combined and slightly frothy, about 30 seconds. This creates a tender omelette texture.

Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until edges begin to set.

Using a spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly glossy, about 60–90 seconds total.

Spread half of the shredded cheddar and half of the shredded Monterey Jack over one half of the omelette. Spoon the cooked spinach-onion mixture evenly over the cheese. Scatter the chopped bacon over the spinach, then top with the remaining cheddar and Monterey Jack.

Carefully fold the empty half of the omelette over the filled half using the spatula. Let the folded omelette cook 30–45 seconds more to melt cheese and warm fillings. If needed, cover the pan briefly (15–20 seconds) to help cheese melt without overcooking eggs.

Slide the omelette onto a plate. Garnish with chopped fresh chives and a dash of hot sauce or a spoonful of salsa if desired. Serve immediately.