Ingredients for Spinach And Cream Cheese Omelette
- 3 large eggs
- 2 tablespoons whole milk
- Fresh Spinach
- Yellow Onions
- Ground Nutmeg
- 3-4 tablespoons butter
- 4 oz (113g) cream cheese
- Fresh Lemon Juice
- Fresh Lemon Zest
- Salt And Pepper
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How to Make Spinach And Cream Cheese Omelette
- Wash and thoroughly dry 5 oz (140g) of fresh spinach leaves. Remove stems and thinly slice the leaves.
- Set aside the sliced spinach.
- In a small bowl, whip together 4 oz (113g) cream cheese, 1 tablespoon lemon juice, and 1 teaspoon lemon zest (optional).
- Set aside the cream cheese mixture.
- Finely dice 1/4 cup (30g) yellow onion or shallot.
- Set aside the diced onion.
- Melt 2 tablespoons of butter in a large non-stick skillet over medium heat.
- Add the diced onion and sauté for 2 minutes until softened.
- Add the spinach and sauté for another 3-5 minutes, until wilted but still vibrant green.
- Remove the spinach and onion mixture from the skillet and set aside in a bowl.
- Melt the remaining 1-2 tablespoons of butter in the same skillet over medium heat.
- In a separate bowl, whisk together 3 large eggs, 2 tablespoons whole milk, a pinch of salt, and a pinch of black pepper.
- Pour the egg mixture into the hot skillet and let it cook undisturbed for a minute or two, until the edges begin to set.
- Sprinkle 1/4 teaspoon of freshly grated nutmeg over one half of the omelette.
- Pour half of the cream cheese mixture over the same half of the omelette.
- Top with the spinach and onion mixture.
- Sprinkle the remaining cream cheese mixture and nutmeg over the filling.
- Gently fold the omelette in half.
- Turn off the heat and let the omelette stand for 3 minutes to allow the cheese to melt completely and the filling to heat through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
24g
Fat
147g
Carbs
4g
