- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 130 kcal
Quick summary
“Nutritious, light, and full of minerals, this omelet combines beaten eggs with milk, fresh chopped spinach leaves, and grated cured Minas cheese, all golden in olive oil. It is worth making to enjoy a healthy and protein-rich dish with the striking and saline touch of Brazilian aged cheese.”
What you need to know
- O leite adicionado aos ovos amacia a mistura e previne que a omelete fique com textura borrachuda na frigideira
- O espinafre fresco murcha diretamente no calor do ovo sem perder a tonalidade verde viva nem as vitaminas solúveis
- O queijo minas curado derrete parcialmente liberando aroma lácteo e sabor salgado que tempera a preparação
Ingredients
Main
- 2 eggs
- 1 cup chopped fresh spinach
- 50g of grated aged Minas cheese
- 2 tablespoons of milk
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Principal
- In a bowl, whisk the eggs with the milk, salt, and pepper until smooth.
- Add the chopped spinach and grated cheese to the mixture and stir well.
- Heat the non-stick skillet over medium heat and add the olive oil.
- Pour the egg mixture into the skillet and cook for about 2-3 minutes.
- When the edges start to firm up, with the spatula, lift the edges slightly so that the liquid flows to the bottom.
- When the top is still slightly wet, fold the omelet in half carefully.
- Cook for another 1-2 minutes until the inside is fully cooked.
- Remove from the skillet and serve immediately.
Chef's tips
- Lave e seque muito bem as folhas de espinafre antes de picar para não introduzir água fria na mistura de ovos
- Levante as bordas da omelete com uma espátula para que o ovo cru do centro escorra para a base quente da panela
- Dobre a omelete quando a superfície superior ainda estiver macia e úmida, permitindo que termine de firmar fora do fogo
Variations
- Adicione uma pitada de noz-moscada ralada na hora à mistura de ovos para harmonizar com o espinafre e o queijo
- Acrescente rodelas finas de tomate-cereja junto ao espinafre para trazer pontos de acidez e cor vibrante
- Salpique sementes de gergelim tostadas ou castanha-do-pará ralada por cima no momento de servir
Substitutions
- O queijo minas curado pode ser substituído por queijo canastra meia cura, queijo coalho ralado ou queijo parmesão
- O espinafre fresco pode ser substituído por folhas de couve fatiadas fininhas ou folhas de escarola picadas
- O azeite de oliva pode ser substituído por manteiga sem sal ou óleo de milho para untar a frigideira
How to store
Store the omelet in a container with a lid in the refrigerator for up to 2 days. Reheat in a non-stick skillet over low heat for about 2 minutes covered to warm through without burning the bottom.
Can it be frozen?
Freezing this recipe is not recommended, as the spinach releases water and the texture of the eggs becomes rubbery when thawed. The preparation takes only 10 minutes and should be done at the time of eating.
What to serve with
Excellent served with slices of toasted rustic whole-grain bread with olive oil, green leaf salad with grated carrot, or rice and beans. To accompany, warm chamomile tea or fresh lemon juice.
Frequently asked questions
Does raw spinach cook even inside the omelet?
Yes, finely chopped, the heat of the egg in the hot skillet wilts and cooks the spinach leaves in less than 2 minutes of cooking.
Can I make this omelet with egg whites only?
Yes, use 3 to 4 egg whites whipped with milk to replace the 2 whole eggs, obtaining a fit protein omelet with low fat content.
How to prevent the spinach from getting concentrated in one corner?
Mix the chopped leaves directly into the beaten eggs in the bowl before pouring into the skillet to ensure uniform distribution.
Why use aged Minas cheese instead of fresh Minas cheese?
Fresh Minas cheese releases a lot of whey and moisture that make the egg watery; cured or semi-cured minas cheese has little water and melts better.
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