- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 140 kcal
Quick summary
“Fluffy and nutritious omelet prepared with beaten eggs incorporated with fresh spinach leaves, chopped onion, and grated mozzarella cheese. A classic quick meal option rich in iron and protein, gently cooked in olive oil to keep the interior creamy.”
What you need to know
- Briefly beating the eggs with a fork incorporates enough air to create a soft texture without losing the moisture of the yolks.
- Raw spinach added directly to the eggs wilts in the heat of the skillet itself, maintaining nutrients and vivid color.
- The movement of pulling the firm edges to the center allows the liquid part to drain and cook evenly.
Ingredients
Main
- 4 eggs
- 1 cup fresh spinach
- ½ chopped onion
- 50 g of grated mozzarella cheese
- Salt and pepper to taste
- Olive oil to grease the skillet
Instructions
Principal
- In a bowl, crack the eggs and beat with a fork until homogeneous.
- Add the spinach, onion, cheese, salt, and pepper, mixing well.
- Grease the non-stick skillet with a little olive oil and place over medium heat.
- When the skillet is hot, pour in the egg and spinach mixture.
- Cook for about 2 to 3 minutes or until the edges start to firm up.
- With the spatula, lift the edges of the omelet, allowing the liquid mixture to flow underneath.
- When the center is almost firm, fold the omelet in half.
- Leave on the heat for another 1 to 2 minutes until the cheese melts.
Chef's tips
- Wash the spinach leaves well and dry them completely before adding to the eggs so as not to release excessive water during cooking.
- Cook over medium-low heat to brown the bottom without burning while the center reaches the desired creamy point.
- Fold the omelet in half when the surface is still moist but without loose liquid, using the heat to melt the mozzarella.
Variations
- Add two tablespoons of whole milk or heavy cream to the beaten eggs to obtain an even fluffier consistency.
- Add halved cherry tomatoes and fresh basil leaves for a colorful Mediterranean version.
- Add fresh sliced mushrooms previously sautéed in olive oil before pouring the eggs into the skillet.
Substitutions
- Fresh spinach can be replaced by thinly sliced collard green leaves, fresh arugula, or chopped escarole.
- Mozzarella cheese can be swapped for fresh minas cheese in cubes, crumbled ricotta, or gouda cheese.
- Common chopped onion can be replaced by leeks sliced into very thin rounds or chopped chives.
How to store
The omelet reaches its best consistency right out of the skillet. If there are leftovers, store in the fridge in a sealed container for up to 2 days and reheat quickly in a greased skillet over very low heat.
Can it be frozen?
It is not recommended to freeze the ready omelette with cheese and vegetables, as cooked egg dehydrates and becomes spongy and watery when thawed. Always prepare at the moment of consumption.
What to serve with
Serve accompanied by slices of toasted whole wheat bread with butter, tomato salad with oregano, or a cup of very hot coffee with milk.
Frequently asked questions
Why did the omelet turn out dry and tough?
Drying occurs due to excessive time in the skillet or very high heat; fold the omelet while the center is still shiny and moist.
Can I use frozen spinach in this recipe?
You can use it, however, it is essential to thaw beforehand and squeeze out all the excess liquid in a sieve before adding to the eggs.
Do I need to cook the spinach before mixing it with the eggs?
Não é necessário; the fresh chopped leaves wilt and cook perfectly in the heat of the eggs during the 3 minutes in the pan.
How to flip or fold the omelet without breaking the structure?
Use a wide silicone spatula and make sure the bottom is completely detached from the non-stick skillet before folding.
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