Go Back

Cheese and Greens Omelet

A nutritious and delicious omelet packed with protein and fresh greens, perfect for quick meals any time of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped greens (spinach, kale, or mixed greens) Adds nutrients and flavor.
  • 2 large eggs Base of the omelet; great source of protein.
  • 1 large egg white Reduces fat and cholesterol.
  • 1/4 teaspoon canola oil Healthy fat to prevent sticking.
  • 1 pinch salt Enhance flavor.
  • 1 pinch freshly ground pepper To taste.
  • 1 medium scallion (thinly sliced) Adds mild onion flavor; substitute with onions or garlic as desired.
  • 1/4 cup shredded sharp cheddar cheese Provides robust taste; can experiment with other cheeses.
  • 1 to 2 tablespoons water Creates steam for cooking and melting cheese.

Method
 

Preparation
  1. Sauté the greens in a small non-stick skillet over medium-high heat and cover. Cook until wilted, about 2-3 minutes.
  2. Remove the greens from heat and drain any excess moisture.
  3. In a bowl, beat the eggs, egg white, salt, and pepper together until smooth.
Cooking
  1. Wipe the skillet clean, brush with canola oil, and heat over medium-high.
  2. Add the egg mixture and cook, tilting the pan to let uncooked egg flow over the surface for about 1 minute.
  3. Once the eggs are almost set, layer in the sautéed greens, scallions, and cheddar cheese.
  4. Drizzle 1 to 2 tablespoons of water between the egg and the pan, then cover with a lid to trap steam and cook for another 1-2 minutes.
  5. Carefully fold the omelet in half and slide it onto a plate.

Notes

Can be served with whole-grain toast or a fresh salad. Store leftovers in an airtight container in the refrigerator and reheat in a skillet over low heat. Individual portions can be frozen for later use.