Description
A quick and nourishing omelet made with tender baby spinach, Parmesan cheese, and a hint of nutmeg for a warm, savory breakfast ready in minutes.
Ingredients
2 large eggs
1 cup torn baby spinach leaves
1 1/2 tbsp grated Parmesan cheese
1/4 tsp onion powder
1/8 tsp ground nutmeg
Salt and pepper, to taste
Cooking spray
Instructions
- Beat the eggs in a bowl until smooth.
- Stir in baby spinach and Parmesan cheese.
- Season with onion powder, nutmeg, salt, and pepper.
- Heat a small skillet over medium heat and coat with cooking spray.
- Pour in the egg mixture and cook about 3 minutes, until partially set.
- Gently flip the omelet and cook 2–3 more minutes.
- Reduce heat to low and cook an additional 2–3 minutes until desired doneness.
- Serve warm.
Notes
Add tomatoes or mushrooms for extra vegetables.
Swap Parmesan with Gruyère or cheddar for richness.
Fresh herbs like chives or parsley add brightness.
Pair with cottage cheese or smoked salmon for extra protein.
Nutrition
- Serving Size: 1 omelet
- Calories: 170
- Sugar: 1g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg
