As someone who’s always looking for ways to make breakfast more exciting, I can’t help but rave about this Spinach Ricotta Omelet. It’s my go-to recipe when I want something that feels fancy but doesn’t require master chef skills. The combination of creamy ricotta and fresh spinach transforms an ordinary omelet into something special, and trust me, it’s way easier to make than you might think.
Why You’ll Love This Recipe
This isn’t just another breakfast recipe – it’s the perfect balance of protein-rich eggs, creamy cheese, and nutritious spinach. Whether you’re meal prepping for the week or wanting to impress weekend guests, this omelet delivers restaurant-quality results right from your kitchen. Plus, it’s naturally low-carb and gluten-free!
Ingredients
- 3 large eggs
- 1/4 cup ricotta cheese
- 2 cups fresh spinach leaves
- 1 tablespoon butter or olive oil
- 1 small garlic clove, minced (optional)
- Salt and pepper to taste
- 1 tablespoon grated Parmesan cheese (optional)
Quick Tip: If you’re out of ricotta, cottage cheese works great too. Just drain it first and give it a quick mash with a fork.
Instructions
- In a bowl, whisk the eggs until they’re well combined. Season with a pinch of salt and pepper. Set aside.
- Heat a non-stick pan over medium heat and add half the butter or oil. Once hot, add the spinach and garlic (if using). Cook until the spinach wilts, about 1-2 minutes. Remove to a plate.
- Wipe the pan clean and return to medium heat. Add the remaining butter.
- Pour in the beaten eggs, tilting the pan to spread them evenly. As the edges set, use a spatula to gently lift them, letting the uncooked egg flow underneath.
- When the eggs are mostly set but still slightly wet on top, add the ricotta in small dollops on one half of the omelet. Add the cooked spinach.
- Fold the empty half over the filling and cook for another minute until the eggs are fully set.
- Slide onto a plate and sprinkle with Parmesan if using.
Time and Servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 1 generous portion
Why This Recipe Works
I’ve found that the key to this omelet’s success is in its simplicity. The ricotta adds a luxurious creaminess without overwhelming the eggs, while the spinach brings both nutrition and a subtle earthiness. The technique of cooking the spinach separately ensures it doesn’t release water into the eggs, keeping your omelet perfectly fluffy.
One thing I love about this recipe is how customizable it is. Sometimes I’ll add a pinch of red pepper flakes for heat, or swap in different greens like arugula. It’s also a great way to use up leftover ricotta from other recipes – and trust me, once you try this combination, you’ll be buying ricotta specifically for this omelet!
Spinach Ricotta Omelet
Ingredients
- 3 large eggs
- 1/4 cup ricotta cheese
- 2 cups fresh spinach leaves
- 1 tablespoon butter or olive oil
- 1 small garlic clove minced (optional)
- Salt and pepper to taste
- 1 tablespoon grated Parmesan cheese optional
Instructions
- In a bowl, whisk the eggs until they're well combined. Season with a pinch of salt and pepper. Set aside.
- Heat a non-stick pan over medium heat and add half the butter or oil. Once hot, add the spinach and garlic (if using). Cook until the spinach wilts, about 1-2 minutes. Remove to a plate.
- Wipe the pan clean and return to medium heat. Add the remaining butter.
- Pour in the beaten eggs, tilting the pan to spread them evenly. As the edges set, use a spatula to gently lift them, letting the uncooked egg flow underneath.
- When the eggs are mostly set but still slightly wet on top, add the ricotta in small dollops on one half of the omelet. Add the cooked spinach.
- Fold the empty half over the filling and cook for another minute until the eggs are fully set.
- Slide onto a plate and sprinkle with Parmesan if using.
