Spicy Cheese and Spinach Omelet (15-Minute Breakfast Recipe)
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Cheese and spinach omelet is one of my favorite quick meals. Imagine a fluffy omelet packed with sauteed spinach and mushrooms, creamy goat cheese, and fresh turmeric root that adds a spicy kick to the dish. It’s sure to hit the spot!
After a bountiful harvest, I now have a big basket of fresh turmeric roots sitting on my counter. They’ve been going into a lot of my recipes lately, so why not add one more with this fun twist on a classic omelet? The result is a light, healthy, and oh-so-tasty egg dish that takes less than 15 minutes to make, all in a single pan.
This makes a quick and filling breakfast or brunch to start your day with greens and protein, keeping you full and satisfied for longer. No more hunger pangs before lunch!
With eggs on hand, the sky’s the limit. Read on for the full recipe details and browse through our collection of easy omelet recipes for more egg-citing meal ideas.
Table of Contents (click to view)
Why You’ll Love This Recipe
This spicy cheese and spinach omelet makes a complete, well-rounded meal any day. Adding turmeric root gives it a unique and healthy twist that sets it apart from traditional omelets. It’s sure to be a hit for several reasons:
- Simple ingredients: Uses cheap fridge and pantry staples.
- Budget-friendly: Great way to use up leftover ingredients and seasonal harvest.
- Amazing flavors: Rich and savory, with a blend of mildly sweet spinach and warm, earthy turmeric, while the goat cheese brings a nice, creamy tartness.
- Short prep and cooking time: Ready in just 15 minutes.
- Basic kitchen tools: No fancy equipment, just a whisk, spatula, and a skillet.
- Easy-to-follow directions: Follow 5 straightforward steps, mostly involving whipping up an omelet.
How to Make Turmeric-Infused Cheese and Spinach Omelet
This cheese and spinach omelet is no typical egg dish. Infused with fresh turmeric, you get a satisfying breakfast treat with a spicy kick. Using 5 key ingredients, this recipe takes barely 15 minutes to make so you can have it any day of the week.
Start by cooking minced turmeric root and black pepper, then combine with the sauteed vegetables. For the omelet, whisk some eggs and cook them into a fluffy crepe-style base, filling it with the veggie sauté and topped with crumbled goat cheese. Serve warm and enjoy a breakfast you’ll be dreaming about all day!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make a delicious and filling cheese and spinach omelet.
Ingredients You Need
This spicy cheese and spinach omelet is one of the best omelets I’ve ever tasted. It’s ridiculously easy to make but has an incredible depth of flavors. Best of all, it’s made with the most basic ingredients you can find at home and in grocery stores. All you need are:
- Salt
- Coconut oil
- Dried thyme
- Ground black pepper
- Large eggs: I prefer using large pastured or free-range eggs.
- Mushrooms: Chopped
- Spinach: Chopped; use baby spinach as it has a mildly sweet flavor compared to mature spinach leaves, which can be more bitter.
- Fresh turmeric root: I love the vibrant golden hue it gives to the omelet, on top of adding a warm, earthy flavor.
- Goat cheese: Crumbled; I love the tangy taste and creamy, spreadable texture when melted, adding a nice mouthfeel to the omelet.
Step-By-Step Instructions
My turmeric-infused cheese and spinach omelet comes together in about 15 minutes, making it an easy and satisfying breakfast for hectic mornings. One of the best things about this dish is that once you learn how to make a fluffy omelet, the rest will be easy-peasy. Let’s get down to business!
- Cook the spices. Heat a skillet with coconut oil and add minced turmeric root and black pepper. Stir and simmer to infuse.
- Sauté veggie mixture. Wilt spinach and cook the mushrooms seasoned lightly with salt and thyme. Remove from heat and set aside.
- Fill the omelet. Pour eggs to the skillet and swirl until the eggs cover the bottom of the pan. Pour the veggie mixture on half of the omelet, top with goat cheese, then fold the other side over the filling. Serve warm and dig in!
Variations
The great thing about omelets is that you can easily take the basic ingredients and then swap them with anything you like. Consider my recipe a template, and mix and match fillings as you go. Below are some of my favorite variations and substitutions:
- Replace the spinach or add more veggies like sliced bell peppers, broccoli, asparagus, cherry tomatoes, sundried tomatoes, shredded zucchini, artichokes, or olives.
- Experiment with other herbs like fresh or dried chives, cilantro, parsley, tarragon, or dill.
- If you don’t have goat cheese on hand, use other options like Swiss or ricotta cheese, or varieties like feta cheese, cheddar, Boursin, Parmesan, or Mozzarella (for a cheesy, stretchy omelet).
- Replace coconut oil with olive oil, or combine oil with unsalted butter (for a rich, creamy flavor).
- Bake the eggs and replace the goat cheese with feta to make keto frittata.
- Make it dairy-free by omitting the cheese.
- Add in bits of sausage, ham, or bacon for extra protein.
- Sprinkle chili flakes or drizzle with your favorite hot sauce for an extra kick.
- Top with freshly sliced avocado or homemade tomatillo salsa.
Looking for more easy-to-make and family-friendly breakfast ideas? Fill your meal plan with these yummy and nutritious keto breakfast recipes.
Expert Tips
- Taste and adjust! I always recommend tasting while cooking to get to know the dish and adjust the seasoning as you like best.
- Don’t overcook. You don’t want to mess around with an omelet too much. Keep the skillet on medium heat to allow the bottom of the omelet to cook through while leaving the top moist and a little runny. This consistency is best when you fold the omelet because the steam will continue cooking the filling.
- Using frozen spinach. If you don’t have fresh spinach, using frozen or leftover spinach works just as well, as long as you defrost and squeeze out most of the excess moisture using a paper towel. This way, you can avoid ending up with a watery omelet.
How to Store This Recipe
A spicy cheese and spinach omelet is best served warm and fresh from the pan. I generally don’t recommend storing premade omelets, but if you have leftovers, you can keep them in an airtight container lined with parchment paper or paper towel to prevent them from getting soggy.
Keep them in the fridge for about 2 to 3 days.
Omelets can be frozen too, but the taste and texture won’t be as good after thawing and reheating.
If you’re making a big batch to feed a crowd, you can make the veggie filling in advance, store it in the fridge, and then make fresh omelets once ready to enjoy. To reheat, warm it up gently on the stovetop or in the microwave until warmed through.
What to Serve with Spicy Cheese and Spinach Omelet
This cheese and spinach omelet recipe is great on its own, but you can also serve it with various sides. Here are some delicious suggestions to serve with:
- A side of cauliflower rice.
- A simple side salad with light vinaigrette or creamy dressing for brunch.
- A bowl of fresh fruits like sliced berries and oranges.
- Slices of toasted keto bread or English muffins.
- Roasted potatoes, hashbrowns, or mashed cauliflower.
- Waffles or pancakes for a more filling breakfast.
- Add a side of homemade sauerkraut or coleslaw for a tangy contrast.
- A delicious fruit smoothie or raw milk yogurt parfait.
More Easy Omelet Ideas to Try
- Mexican Omelet
- Three-Cheese Omelet
- Cheeseburger-Style Omelet
- Ground Beef and Broccoli Omelet
- Sweet and Creamy Blueberry Omelet
If you make this spicy cheese and spinach omelet recipe, please leave a review. I really appreciate each and every 5-star rating and comment!
Turmeric Omelette with Spinach and Goat Cheese
Ingredients
- 1 tablespoon coconut oil
- 1 cup spinach chopped
- 3 whole eggs
- ¼ teaspoon turmeric powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons goat cheese crumbled
Instructions
- Warm the coconut oil in a skillet over medium heat. Add the spinach and cook until slightly wilted.1 tablespoon coconut oil
- Whisk eggs with turmeric, salt, and pepper.
- Remove the cooked spinach and set aside.3 whole eggs
- Pour the egg into the skillet. Swirl the pan gently so the eggs are evenly distributed and they cook in a circle. Leave to cook for 2 minutes.¼ teaspoon turmeric powder, ⅛ teaspoon ground black pepper
- Arrange the spinach over one half of the eggs in a semicircle. Top with goat cheese, reserving some for garnish if desired.1 cup spinach, ⅛ teaspoon salt
- Once the egg is cooked and easy to flip, fold it in half and transfer to a plate. Top with remaining goat cheese and serve warm.2 tablespoons goat cheese
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
If you only have turmeric powder, how much should I use?
Depends on how you like the flavor – if your a newbie start with 1/4 teaspoon move up to 1 teaspoon as desired