I love this omelet because it uses just a handful of ingredients but tastes wonderfully rich and aromatic. The spinach softens perfectly as it cooks, the Parmesan melts into the eggs, and the nutmeg adds a subtle warmth that makes the dish feel extra special. It’s easy to customize, fast to prepare, and ideal for busy mornings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large eggs 1 cup torn baby spinach leaves 1 1/2 tablespoons grated Parmesan cheese 1/4 teaspoon onion powder 1/8 teaspoon ground nutmeg salt and pepper to taste
Directions
I begin by beating the eggs in a bowl until smooth. I stir in the torn baby spinach and Parmesan cheese.
I season the mixture with onion powder, nutmeg, salt, and pepper.
I spray a small skillet with cooking spray and place it over medium heat. Once the pan is warm, I pour in the egg mixture and cook for about 3 minutes, or until the omelet is partially set.
Using a spatula, I gently flip the omelet and continue cooking for another 2–3 minutes. I reduce the heat to low and cook for an additional 2–3 minutes, or until the omelet reaches the doneness I like.
I serve it warm and enjoy its delicate flavor and tender texture.
Servings and Timing
This recipe makes 1 omelet. It takes 5 minutes of prep time and 10 minutes of cook time, for a total of 15 minutes.
Variations
I sometimes add a handful of chopped tomatoes or mushrooms for extra vegetables. When I want a richer omelet, I replace Parmesan with Gruyère or cheddar. I also enjoy adding fresh herbs like chives or parsley. For extra protein, I pair the omelet with cottage cheese or smoked salmon on the side.
Storage/Reheating
I prefer eating the omelet fresh, but if I need to store it, I keep it in an airtight container for up to 1 day. To reheat, I warm it gently in a skillet over low heat or microwave it in short bursts to avoid overcooking.
FAQs
Can I use frozen spinach?
Yes, I thaw it and squeeze out excess moisture before adding.
Can I add milk to the eggs?
Yes, a tablespoon of milk or cream makes the omelet softer.
Can I cook this without flipping?
Yes, I cover the skillet with a lid to steam the top instead.
Can I use a different cheese?
Absolutely—mozzarella, feta, or cheddar all work well.
Why add nutmeg?
It enhances the spinach and adds subtle warmth.
Can I double the recipe?
Yes, though I cook larger omelets more slowly.
Can I use egg whites?
Yes, I substitute two egg whites per whole egg.
How do I prevent sticking?
I make sure the pan is well-sprayed and fully heated.
Can I turn this into a scramble?
Yes, I simply stir instead of forming an omelet.
Conclusion
I love making this Baby Spinach Omelet because it’s nutritious, flavorful, and incredibly fast to prepare. The harmony of spinach, Parmesan, and nutmeg creates a comforting breakfast that feels both wholesome and satisfying. It’s a go-to recipe I return to again and again.
