Baby Spinach Omelet Recipe -
Baby Spinach Omelet Recipe
  • READY IN 15 mins

Baby Spinach Omelet

Recipe by  

"Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    6 mins
  • COOK

    9 mins

    15 mins


  1. In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
  2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2008

What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.

Most Helpful Critical Review
Feb 08, 2010

Spinach omelets are one of my favorites and something I make for myself often, slightly varying what I put in them each time. On this occasion I sauteed chopped onion in butter, added the spinach and cooked just till wilted, added the eggs, cooked them until almost set, then topped with the Parmesan (just a sprinkle), some shredded Provolone and chopped tomatoes before folding the omelet over. Mushrooms also would be a great addition. I'm familiar with the combination of nutmeg and spinach which is used often in Italian cooking, but I don't care for it so chose not to use it. (Even so, the amount called for seems like nutmeg overkill - it's flavor should be VERY subtle) I omitted the onion powder as well. I would suggest not using the full amount of Parmesan, at least to start, as 1-1/2 T. seems like an awful lot for just two eggs. Similarly for the onion powder, which I wouldn't use at all, let alone 1/4 teaspoon. Good start to a great spinach omelet with some modifications.

Mar 28, 2011

Very good omelet that's god for you too! Instead of using onion powder I sauteed some onion and then added the spinach. I cooked that until it was wilted. I added a little milk to the eggs before adding them to the veggies and threw in a couple cherry tomatoes cut in half for a little color and flavor. I left out the nutmeg altogether. When it was all done I seasoned it with salt, pepper, and shredded Parmesan cheese. Great with whole grain toast!

Jan 20, 2007

Beautifuly delicious! I added a bit of milk and onion to the egg mixture, and actually used shredded mozarella cheese because I didn't have anythng else. WOW! My hubby loved them! For presentation, I sprinkled a bit of spinach and shredded cheese on top . I will be making these often!

Oct 26, 2004

This IS awesome....I was a little skeptical about the nutmeg, but it turned out great! I used egg beaters and also added a chopped roma tomato. Ate it with a 1/2 whole wheat bagle.....Great way to start the day, thanks Holly!

Feb 13, 2006

I really enjoyed this recipe. Four weeks into the south beach diet and the last thing I want is another egg, but this made breakfast very enjoyable. I especially liked the touch of nutmeg!

Mar 03, 2005

Not bad! I added chopped green onions, a tbs or so of milk, half a roma tomato and some garlic powder to the mix, and subbed mozzarella for parmesan, then topped it with a little cheddar at the end of cooking, and folded over omelet style. It was quite good, and filling!

Jun 21, 2005

This is one of my favorite breakfasts. I leave out the nutmeg (not a favorite of mine in savory dishes). If I have leftover veggies from the night before (mushrooms, onion, etc) I add them sometimes. I will try the Provolone cheese, as suggested by another reviewer soon too!


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 379 mg
  • 126%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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