Susan's Spinach Omelet

Susan Feliciano


Always looking for ways to eat my daily greens. This has a great flavor, and is healthy to boot. If you like, you can substitute 1/2 cup of egg beaters for the real eggs, and save some fat grams.

Omit the bacon for a vegetarian omelet.

★★★★★ 3 votes
10 Min
5 Min
Stove Top


eggs, beaten
2 Tbsp
cream or milk
1 dash(es)
salt and pepper
1 tsp
olive oil, extra virgin
2 Tbsp
(or more) finely chopped green onions
1 c
baby spinach leaves, lightly packed
1 dash(es)
freshly grated nutmeg
1/4 c
sliced mushrooms, fresh or jarred (optional)
1 or 2 slice
cooked bacon, crumbled (optional)
2-3 Tbsp
grated cheese, such as muenster, swiss, or cheddar


1Beat together eggs, cream or milk, and salt and pepper. Set aside.
2In a non-stick 9- or 10-inch skillet, heat olive oil over medium heat. Sauté green onions until wilted, about 2 minutes. Stir in spinach leaves, nutmeg, (and mushrooms if used), and continue to sauté until spinach is wilted to your liking. Turn mixture out onto a serving dish.
3In same skillet, over medium-low heat, add eggs and shake pan to cook omelet, stirring if necessary so uncooked egg runs underneath. When omelet is just beginning to set in the center, return spinach mixture to the pan and place on top of omelet. Sprinkle with the bacon if used, and the cheese. Cover pan and steam until cheese melts.
4Slide omelet out onto serving dish and fold over in half or thirds. Top with additional cheese and bacon if desired.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtag: #spinach