How to Make a Spinach Omelette- How to Make Spinach Omelette

Spinach omelette
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  • 01 of 08

    Gather Ingredients

    Photo © Kimberley K. Eggleston

    Here we will learn how to make a low-calorie spinach omelette that is low in calories. This recipe uses egg substitute instead of whole eggs to help trim calories, and is filled with nutrient-packed spinach for a healthy breakfast.

    To begin, you will need to gather all ingredients together. For this recipe you will need:

    • 1/2 tsp canola oil
    • 2 Tbsp chopped onion
    • 1/2 tsp dried Italian seasoning
    • 1 cup egg substitute (such as Egg Beaters)
    • Dash of ground black pepper
    • ½ cup torn spinach leaves
    • 2 Tbsp shredded,...MORE part-skim mozzarella cheese (1/2 oz.)
    Continue to 2 of 8 below.
  • 02 of 08

    Add Onion and Seasoning

    Photo © Kimberley K. Eggleston

    Next, add the canola oil to a medium-sized non-stick skillet, and place over medium-high heat. Add the onion and Italian seasoning. Saute 3 minutes, or until onion is tender.

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  • 03 of 08

    Add Spinach

    Photo © Kimberley K. Eggleston

    Add the spinach to the onion mixture, and allow spinach to wilt, (about 1 minute).

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  • 04 of 08

    Remove Veggies and Coat Pan

    Photo © Kimberley K. Eggleston

    Remove vegetables from the pan, and set them aside on a separate plate. Coat the pan with cooking spray, and return it to the stovetop over medium-high heat.

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  • 05 of 08


    Photo © Kimberley K. Eggleston

    Pour egg substitute into a small bowl, and whisk together with a dash of ground black pepper.

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  • 06 of 08

    Cook Egg Mixture

    Photo © Kimberley K. Eggleston

    Add the egg substitute mixture the to pan, and lightly stir until the eggs begin to set (about 10 seconds).

    Using a rubber spatula, lift the edges of the omelet as it cooks, and tilt the pan, allowing uncooked egg to slide underneath the cooked portion. Continue until all of the egg is cooked. (about 1 minute)

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  • 07 of 08

    Fill with Veggies and Cheese

    Photo © Kimberley K. Eggleston

    Spoon the vegetable mixture and shredded cheese into the center of the omelet.

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  • 08 of 08

    Fold and Serve!

    Photo © Kimberley K. Eggleston

    Using a rubber spatula, fold one half of the omelet onto the other.

    Slide omelet out of the pan, and onto a serving plate. Enjoy!

    Serves 1

    Calories per Serving 185