Spinach Omelet
TINY KETO CHEF · Eggs & Brunch
Spinach Omelet
A simple, classic spinach omelet, tender eggs, buttery finish, wilted spinach, and melty cheese if you want it. Clean, fast, and perfect with keto toast.
It’s the kind of breakfast you can make on autopilot but it still feels “done.” Spinach adds freshness, and the omelet stays soft and satisfying without anything complicated.
Ingredients
- 4 tablespoons salted butter, divided
- 4 cups fresh spinach
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 12 large eggs
- 4 tablespoons heavy cream (optional)
- Optional: 1 cup shredded swiss cheese
Instructions
- In a skillet over medium heat, melt 1 tablespoon butter. Add spinach and cook 1–2 minutes until wilted. Season lightly and set aside.
- Whisk eggs with heavy cream (if using), salt, and pepper until fully blended.
- Melt 1 tablespoon butter in a nonstick skillet over medium-low heat.
- Pour in 1/4 of the eggs. Stir gently for 20–30 seconds, then let set.
- Add spinach (and cheese if using) to the center. Fold into an omelet and slide onto a plate.
- Repeat for remaining omelets.