High-protein spinach omelette with cheese

High-protein spinach omelette with cheese: a quick, savoury recipe with eggs, baby spinach, butter and grated cheese for a meal with plenty of protein.

At a glance

• Serves 1
• Prep time: 3 min
• Cooking time: 5 min
• Total time: 8 min
• Calories: 370 kcal per serving
• Protein: 28 g
• Fat: 27 g
• Carbs: 3 g

Ingredients

• 3 organic eggs
• 1 handful of baby spinach
• 40 g grated cheese
• 1 tbsp butter
• Salt
• Pepper
• 1 pinch of nutmeg

Method

You’ll need: frying pan · mixing bowl · grater

1. Whisk the eggs in a bowl and season with salt, pepper and nutmeg.
2. Melt the butter in a non-stick frying pan over a medium heat.
3. Pour the eggs into the pan and tilt it briefly so the mixture spreads evenly.
4. As soon as the underside sets and the top is still slightly glossy, put the baby spinach and grated cheese on one half.
5. Carefully fold the empty half over the filling and cook the omelette briefly until the cheese has melted.
6. Serve straight away, ideally hot from the pan.

Good to know

When mornings need to be quick, an omelette like this is worth its weight in gold. Warm, satisfying and on the plate without much effort. On busy days, it makes a lot of things easier.

Swaps

Butter → ghee (higher smoke point, usually a little less milk solids). Grated cheese → feta (more flavour, so you often need a little less). Baby spinach → chard (similar nutrients, a little stronger in flavour). Butter → olive oil (more monounsaturated fats).

Allergens

Contains egg and milk. Usually well suited to children if mildly seasoned; during pregnancy, only make it with well-cooked eggs and cheese made from pasteurised milk.