Jazz up your breakfast with this omelet recipe with spinach and Gouda.
This hearty omelet boasts 22 grams of protein in a single serving. With two whole cups of fresh spinach and topped with shredded smoked gouda, this is a deeply flavorful dish.
Sweet white corn adds a slight crunch.
Pro tip: To make the perfect colorless omelet, pay close attention to your heat once your eggs are in the pan. While you may be tempted to stir your eggs, refrain. As your eggs set, follow the directions below carefully.
Letting the uncooked portion of your eggs flow through the pan ensures all of the egg gets cooked and you’re not left with an internally soggy omelet.
Spinach Omelet with Gouda
Jazz up your breakfast with this omelet recipe with spinach and Gouda. This hearty omelet boasts 22 grams of protein in a single serving.
- 3 large egg whites
- sea salt and ground black pepper to taste (optional)
- 1 tsp. olive oil
- 2 cups fresh spinach
- 1/4 cup sweet white corn kernels
- 1/4 oz. shredded smoked gouda cheese (2 Tbsp.)
Place egg whites in a small bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
Heat oil in medium nonstick skillet over medium-high heat.
Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until wilted.
Add corn; cook, stirring frequently, for 2 to 3 minutes or until warm. Remove from pan. Keep warm.
Heat skillet over medium-low heat. Add egg whites. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are almost set add spinach mixture and cheese. Cook for 1 to 2 minutes, or until heated through. Gently fold in half.
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