This omelet, made by folding eggs with lightly sautéed spinach and white cheese and cooking them together, is a practical choice for those seeking a light, vegetable-filled breakfast. It's made quickly with few ingredients.
Heat the olive oil in a pan and add the spinach; wilt it briefly, just until the leaves soften.
Whisk the eggs with salt and black pepper, then add the crumbled cheese to the mixture.
Pour the egg mixture over the spinach, and once the bottom is cooked over low heat, fold half of it over and continue cooking.
Transfer the omelet to a plate while hot and serve immediately.
Important: Wilt the spinach lightly without releasing too much water, otherwise the omelet draws in the water and falls apart. Allergen: contains egg and dairy products (cheese). Note: Move quickly when flipping the omelet, otherwise it can fall apart while folding.
If you add a pinch of grated nutmeg and stir after adding the spinach, you noticeably enrich the aroma. Adding the cheese in small cubes instead of crumbling it also creates more distinct pockets of cheese in the omelet.
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