AI-generated
Spinach and Mozzarella Omelet
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/breakfast/spinach-and-mozzarella-omelet
About this recipe
A spinach and mozzarella omelet is a warm egg breakfast with tender greens and gently melted cheese in a mild, creamy center. Wilt the spinach briefly in the skillet first, just until it loses its volume. Add the eggs only after that so excess moisture does not make the omelet watery. Scatter on the mozzarella as the eggs begin to set, then cover the skillet briefly to melt the cheese. Serve right away with bread while the omelet is still soft and warm.
Ingredients
4 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
2 handfuls spinach
60 g mozzarella
Steps
Beat the eggs in a bowl. Drain the mozzarella and tear it into small pieces. Rinse the spinach and dry it thoroughly so it does not add extra water to the pan.
Heat the fat in a 26 cm nonstick frying pan. Add the spinach and stir until wilted. If liquid collects in the bottom, let it evaporate before adding the eggs.
Spread the spinach evenly and pour in the eggs. Cook over low heat for 3–4 minutes without stirring. Once the edges have set and the center begins to thicken, scatter the mozzarella on top.
Cover the pan for about a minute. Check that the cheese is beginning to melt and no liquid egg white remains on the surface. The omelet should stay soft; if the top is still runny, continue cooking gently with the lid on, checking it rather than increasing the heat.
Remove the pan from the heat, carefully slide the omelet onto a plate and serve immediately with bread.
Estimated nutrition
Rate this recipe
1 rating
Comments