Spinach and Mozzarella Omelet

Ingredients

• 4 large eggs
• 120 g fresh spinach, washed and chopped (about 4 cups loosely packed)
• 100 g shredded mozzarella cheese (about 1 cup)
• 1/2 small onion, finely chopped (optional)
• 1 tablespoon butter (about 15 g)
• 2 tablespoons milk (or water) (about 30 ml)
• 1 tablespoon chopped chives
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Whisk the eggs with the milk, salt, and pepper until the mixture is uniform and slightly frothy.
2. Heat a medium nonstick skillet over medium heat and melt the butter.
3. Sauté the chopped onion for 1–2 minutes until translucent, add the chopped spinach and cook until wilted and excess moisture is released.
4. Spread the sautéed spinach evenly across the skillet and reduce the heat to low.
5. Pour the egg mixture over the spinach, gently loosening the edges so any liquid runs underneath; cook without stirring for 2–3 minutes.
6. Sprinkle the shredded mozzarella over half of the omelet; when the base is set and the top is still slightly moist, fold the omelet in half with a spatula.
7. Cook 1–2 more minutes until the cheese reaches the desired melt. Serve hot, sprinkled with chopped chives.

Tips

• For a fluffier omelet, whisk the egg whites separately until soft peaks form and gently fold them into the beaten eggs.
• If using frozen spinach, thaw and squeeze well to remove excess water before sautéing; press in a clean towel to remove moisture.
• To avoid browning the bottom, keep the heat at medium-low and use a suitably sized nonstick skillet.

Variations

• Add thin tomato slices and swap mozzarella for a mild fresh cheese (like queso fresco) for a lighter flavor.
• Stir in sliced mushrooms and a little minced garlic while sautéing the spinach.
• Replace half the mozzarella with cream cheese for a creamier omelet.

FAQ