Spinach and Cream Cheese Omelette

Total Time
Prep 5 mins
Cook 15 mins

This recipe is posted by request.

Ingredients Nutrition


  1. Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
  2. Whip the cream cheese with lemon juice and zest if using; set aside.
  3. Dice onion or shallot; set aside.
  4. In a large skillet over medium heat melt 2 tbsp of the butter.
  5. Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
  6. Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
  7. Whip the eggs well with the whole milk and pour into the hot pan.
  8. Allow eggs to cook slowly, allowing eggs to almost set completely.
  9. Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
  10. Fold the omelette over, turn off heat and let stand for 3 minutes.
  11. Serve.
Most Helpful

Thanks for posting the recipe. It was very well written and easy to follow (especially for someone like me who really does hate to cook).

Sandra62 November 22, 2014

I dont know what it was, but there was way too much filling. I only used half of the cream cheese mixture and it was still too much. I would just suggest using half of everything or adding more eggs. I forgot the nutmeg, but added cheddar cheese and it ended up tasting really good - but it was a bit overkill halfway through eating it.

NewCooker February 24, 2007

I made this recipe as followed and it was outstanding! The only differences: I had to halve the recipe for one. The recipe had no problem being halved and tasted great! Next time, I might try to make the omelette a little healthier by either reducing the butter or cooking in spray canola oil. Otherwise I wouldn't change a thing! Thanks for the excellent recipe DiB!

Miska January 01, 2007