Spinach & Cheddar Omelet

  • 2 Tbs. extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 8 cups baby spinach (about 5 oz.)
  • 4 eggs, lightly beaten
  • 1 oz. cheddar cheese, shredded (about ¼ cup)

Step 1: In a large, non-stick pan, heat 1 Tbs. oil over medium heat. Sauté onion until lightly browned, about 3 minutes. Add spinach, a few handfuls at a time, and cook until wilted. Remove onion and spinach from the pan.

Step 2: Wipe out the pan with a paper towel. Add remaining 1 Tbs. oil to the pan and reduce heat to low. Add eggs and stir until eggs just start to set, about 1 minute. Allow eggs to cook without stirring until almost set, 1 to 2 minutes. Sprinkle cheese over eggs. Spoon spinach and onion onto one half of eggs. Fold egg over spinach.

Serves 2.

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