Some mornings call for something fast, green, and packed with protein — this spinach omelet delivers all three. One egg, a handful of spinach, a splash of milk and a knob of butter turn into a fluffy, golden omelet in a single small skillet. It is the kind of breakfast that keeps you full until lunch without slowing you down.
The frozen spinach trick makes this doable any day of the year — no fresh greens required. For more morning egg ideas, try our Zucchini Omelet with Ham and Cheese, the Caprese Omelet with Mozzarella and Pesto, or the Spinach Crepes with Tuna and Egg for a weekend-worthy brunch.
Ingredients
- 1 egg
- 1 tbsp milk
- 1/2 tsp butter
- 1/2 portion frozen chopped spinach (thawed)
- Salt to taste
Instructions
- Thaw frozen spinach at room temperature (or pour 1 tbsp hot boiled water over it, don’t drain).
- Beat egg with milk, add spinach and melted butter, mix well.
- Pour into a small buttered skillet, cook covered on low until set, 3-4 minutes.
- Fold and serve hot.
Tips
- Do not drain the spinach after thawing — the little bit of moisture keeps the omelet tender.
- Cook low and covered so the top sets without flipping, which keeps the omelet fluffy and intact.
- A small nonstick skillet is key: too big a pan makes a thin, dry omelet. For more breakfast inspiration, browse the omelet recipes on Allrecipes.
Nutrition (per 100 g): 313 kcal, protein 22.2 g, fat 21.9 g, carbs 5.7 g.