Craving a cozy, veggie-packed breakfast with a touch of indulgence? Let me walk you through my go-to omelette that’s brimming with vibrant spinach, sweet bell peppers, and a sneaky sprinkle of Manchego—the perfect balance between wholesome and mouth-watering deliciousness.
I take pleasure in making this Spanish-Style Spinach Omelette, which is cooked to order, and elicits the same delighted if slightly surprised compliments as any gourmet dish. With the omelette’s perfect blend of fresh spinach, plump red bell pepper, and the not-cheesy-but-oh-so-delicious-cause-it-s-so-grand-fatherly-sweet onion, this is a dish that’s as nutritious as it is delightful.
Plus, you have the option of using not just any olive oil, but the virgin kind, which basically makes for a health sandwich at breakfast. Oh, and you have the decision of using or not using Manchego cheese.
Spanish Style Spinach Omelette Recipe Ingredients
- Eggs: Rich in protein; essential for structure and nourishment.
- Spinach: High in vitamins A and C; adds fiber and nutrients.
- Onion: Provides natural sweetness; low in calories, high in antioxidants.
- Red Bell Pepper: Adds vibrant color; source of vitamins A and C.
- Garlic: Flavorful spice; contains allicin, known for health benefits.
- Olive Oil: Healthy fat; enhances flavor and aids in cooking.
- Manchego Cheese: Adds richness and depth; optional for creamy texture.
Spanish Style Spinach Omelette Recipe Ingredient Quantities
- 6 large eggs
- 2 cups fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Manchego cheese (optional)
How to Make this Spanish Style Spinach Omelette Recipe
1. In a big bowl, combine the 6 eggs with salt and black pepper to taste and beat until the mixture is well combined.
2. In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
3. Finely chop the onion and the red bell pepper, and add them to the skillet. Sauté for about 5 minutes, or until the onion becomes translucent and the finely chopped red bell pepper softens.
4. In a separate bowl, mix together the lime juice, zest, honey, and oil. Whisk until emulsified. Season with salt and pepper to taste. Pour over the greens and toss to combine. Serve immediately.
5. Add the spinach that has been roughly chopped to the skillet and cook until wilted, which should take about 2 minutes.
6. Transfer the vegetables that have been sautéed to the bowl containing the beaten eggs, mixing thoroughly to achieve an even distribution of the vegetables in the egg mixture.
7. Clean the skillet and heat the rest of the olive oil on medium.
8. Return the egg and vegetable mixture to the skillet and spread it evenly.
9. Prepare the omelette on one side until the edges begin to set, while the center remains a bit runny, about 4-5 minutes. Lift the edges slightly with a spatula and let any uncooked egg underneath flow toward the center.
10. To add a hint of cheesiness, grate some Manchego over the omelette just before you fold it in half. Let it cook another minute, which should be enough time for the cheese to melt (if not, you could always give it another minute on the stovetop). Serve it warm.
Spanish Style Spinach Omelette Recipe Equipment Needed
1. Large bowl
2. Medium bowl
3. Whisk
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Non-stick skillet
8. Spatula
9. Grater
FAQ
- What is the best type of pan to use for this omelette?A skillet that does not stick or a cast-iron skillet that has a good seasoning makes for the best cooking surface, ensuring that food does not stick and cook evenly.
- Can I use frozen spinach instead of fresh spinach?Certainly, frozen spinach is usable; however, ensure that it has been properly thawed and that all excess moisture has been squeezed out before you incorporate it into the omelette.
- What can I substitute for Manchego cheese?If you can’t find Manchego, Parmesan or Pecorino Romano makes a good substitute with a similar flavor profile.
- How can I make this omelette fluffier?Completely mix the eggs and think about including a little milk or cream in the egg mixture before you cook it.
- Is it necessary to use both the onion and red bell pepper?Both contribute taste and mouthfeel; leave either one out if you wish. Try other vegetables.
- Can I add additional proteins to this omelette?Absolutely, feel free to add cooked bacon, ham, or chorizo for even more protein.
Spanish Style Spinach Omelette Recipe Substitutions and Variations
Kale or Swiss chard can take the place of fresh spinach.
A yellow or green bell pepper can substitute for red bell pepper.
You can substitute cheddar or a mild goat cheese for Manchego.
Substituting olive oil is easy. Here are two options:
1. Avocado oil
2. Canola oil
Pro Tips
1. Preheat the skillet: Before starting the recipe, preheat your skillet for a few minutes on medium heat. This ensures even cooking and prevents sticking when you add the vegetables and egg mixture.
2. Use a splash of water in eggs: For fluffier eggs, add a tablespoon of water to the egg mixture before beating. The steam created during cooking will help puff up the omelette.
3. Add herbs for extra flavor: Consider adding fresh herbs like parsley, chives, or basil to the egg mixture for added aroma and flavor.
4. Sauté garlic separately: To enhance the flavor, sauté the minced garlic separately until golden and fragrant, then add it to the sautéed vegetables before mixing with the eggs.
5. Room temperature eggs: Using room temperature eggs can result in a fluffier omelette as they help the mixture come together more smoothly. Take the eggs out of the fridge about 30 minutes before starting.
Spanish Style Spinach Omelette Recipe
My favorite Spanish Style Spinach Omelette Recipe
Equipment Needed:
1. Large bowl
2. Medium bowl
3. Whisk
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Non-stick skillet
8. Spatula
9. Grater
Ingredients:
- 6 large eggs
- 2 cups fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Manchego cheese (optional)
Instructions:
1. In a big bowl, combine the 6 eggs with salt and black pepper to taste and beat until the mixture is well combined.
2. In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
3. Finely chop the onion and the red bell pepper, and add them to the skillet. Sauté for about 5 minutes, or until the onion becomes translucent and the finely chopped red bell pepper softens.
4. In a separate bowl, mix together the lime juice, zest, honey, and oil. Whisk until emulsified. Season with salt and pepper to taste. Pour over the greens and toss to combine. Serve immediately.
5. Add the spinach that has been roughly chopped to the skillet and cook until wilted, which should take about 2 minutes.
6. Transfer the vegetables that have been sautéed to the bowl containing the beaten eggs, mixing thoroughly to achieve an even distribution of the vegetables in the egg mixture.
7. Clean the skillet and heat the rest of the olive oil on medium.
8. Return the egg and vegetable mixture to the skillet and spread it evenly.
9. Prepare the omelette on one side until the edges begin to set, while the center remains a bit runny, about 4-5 minutes. Lift the edges slightly with a spatula and let any uncooked egg underneath flow toward the center.
10. To add a hint of cheesiness, grate some Manchego over the omelette just before you fold it in half. Let it cook another minute, which should be enough time for the cheese to melt (if not, you could always give it another minute on the stovetop). Serve it warm.
