Spinach & Cheese Omelet With Fruit & Toast Recipe

Prep eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper (adjust seasoning to taste). Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy.

Wilt spinach

Heat a nonstick 8-10 inch skillet over medium heat. Add 1 teaspoon olive oil. When hot, add 1 cup fresh baby spinach and sauté for 1–2 minutes until wilted but still bright green. Transfer wilted spinach to a small bowl and set aside. Wipe skillet clean with a paper towel.

Cook omelet

Reduce heat to medium-low and add 1 tablespoon unsalted butter to the skillet. Once butter is melted and foamy but not browned, pour in the egg mixture. Let eggs set undisturbed at the edges for about 20–30 seconds. Using a rubber spatula, gently pull the cooked edges toward the center, allowing uncooked egg to run to the pan surface. Continue this motion for about 1–2 minutes until eggs are mostly set but still slightly shiny on top.

Add filling and fold

Evenly distribute the wilted spinach over one half of the omelet, then sprinkle 1/2 cup shredded cheddar cheese on top of the spinach. If using, scatter 1 tablespoon chopped fresh chives. Let cook 30–60 seconds more so cheese begins to melt. Using the spatula, carefully fold the omelet in half over the filling and cook another 20–30 seconds to finish. Slide omelet onto a plate.

Season and serve

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

While the omelet cooks, place 1 cup mixed fresh fruit in a small bowl. If using apple slices or fruit that browns, toss with 1 teaspoon lemon juice to prevent discoloration and brighten flavor. Arrange fruit alongside the omelet on the plate.

Toast 2 slices of bread to desired doneness (in a toaster or under the broiler). Spread about 1 teaspoon butter or a light brush of olive oil on the hot toast. Cut toast in half if desired and serve with the omelet and fruit.