A light, nourishing spinach omelet made with fresh spinach sautéed with onion and cooked with eggs. Packed with greens, this satisfying dish is an easy breakfast for an energetic start to the day.
Heat the olive oil in a skillet and cook the chopped onion until softened and translucent. Add the spinach and sauté for 2–3 minutes, just until wilted and it releases its liquid.
Beat the eggs with salt and black pepper, then pour them into the skillet. Sprinkle with crumbled white cheese and cook over low heat until the bottom is set.
Once the top of the omelet is set, fold it in half and cook for 1 more minute. Serve hot.
Important: Sautéing the spinach before adding the eggs cooks off excess moisture; spinach that is still wet will make the omelet watery. Do not overcook the spinach; wilt it briefly to preserve its color and nutrients. Contains eggs. Allergen: The ingredient list includes dairy and eggs. Check packaged product labels for other allergens.
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