Spinach & Cheese Omelet with Breakfast Infused Olive Oil Blend

Soft eggs, wilted spinach, and creamy cheese make this omelet feel comforting and bright at the same time. A drizzle of Breakfast Infused Olive Oil Blend brings savory onion, garlic, herb, nutritional yeast, and smoked paprika notes into the skillet so every bite tastes layered and lively. It’s an easy brunch or breakfast-for-dinner recipe that feels homey enough for a quiet morning and special enough for weekend entertaining.

Garden Infuzions

Spinach & Cheese Omelet with Breakfast Infused Olive Oil Blend

Fluffy eggs, tender spinach, and melted cheese come together in a savory omelet finished with the rich, breakfast-inspired flavor of Breakfast Infused Olive Oil Blend.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon Breakfast Infused Olive Oil Blend
• 1 cup fresh spinach loosely packed
• 1/4 cup shredded cheddar cheese
• 2 tablespoons crumbled feta cheese
• 1 tablespoon chopped chives

Equipment

• 1 Nonstick Skillet 8-inch skillet works well for a 2-egg omelet
• 1 Mixing bowl For whisking the eggs
• 1 whisk To blend the egg mixture smoothly
• 1 Spatula Flexible spatula helps with folding

Method

 

Instructions

1. 1. Crack the eggs into a bowl, add the milk, salt, and pepper, then whisk until the mixture looks smooth and a little frothy.
2. 2. Heat a nonstick skillet over medium-low heat and add the butter with the Breakfast Infused Olive Oil Blend. Swirl to coat the pan.
3. 3. Add the spinach and cook just until it wilts, about 30 seconds to 1 minute. Spread it into an even layer.
4. 4. Pour in the eggs and tilt the pan so they settle across the surface. Cook until the edges start to set but the center still looks slightly soft.
5. 5. Sprinkle the cheddar and feta over one half of the omelet. Use a spatula to fold the other half over the filling.
6. 6. Cook for another 30 seconds to 1 minute, just until the cheese melts and the center finishes setting.
7. 7. Slide the omelet onto a plate, finish with chives, and serve right away.

Notes

Keep the skillet over medium-low heat so the eggs stay tender and the cheese melts before the omelet browns too much. The Breakfast Infused Olive Oil Blend adds a savory morning flavor that fits eggs, greens, and cheese naturally.

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Recipe Tips

Whisk the eggs well for a lighter texture, and keep the heat at medium-low so the omelet stays tender. Let the spinach wilt just enough to soften before adding the cheese, and use a flexible spatula to fold the omelet cleanly.

Serving Suggestions

Serve this omelet with toast, roasted potatoes, sliced tomatoes, or a simple fruit bowl. It also pairs nicely with a side salad when you want a fuller lunch or brunch plate.

Storage

This recipe is best enjoyed right away, but leftovers can be cooled, covered, and refrigerated for up to 1 day. Rewarm gently in a skillet over low heat or in short bursts in the microwave.

Variations

Try feta instead of cheddar, fold in sautéed mushrooms, or add chopped chives for a fresh finish. You can also serve the filling as a soft scramble if you want to skip the folding step.

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