Spinach Ham & Cheese Omelet

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A Tasty Spinach Ham & Cheese Omelet! Great for a Sunday brunch! This fast classic savory egg, spinach and cheese omelet is an excellent source of protein and vitamin D. A popular omelet favorite – ham and cheese – gets an added kick of flavor by adding fresh baby spinach. Omelets cooked over low heat result in tender and creamy finished dishes as opposed to dry and spongy ones cooked over higher heat.

There are a couple of tricks to cooking a perfect omelet. Anyone can create a restaurant style omelet, at home. Beginners might find it better to stick with 2 egg omelet. Once you are comfortable with the technique, you can move on to 3 egg omelets. Omelette pans are an easy way to make this dish as well! A nonstick pan is an omelet’s soulmate.

Italian cheese and baby spinach turns this traditional ham and cheese omelette into a gourmet breakfast experience. Try it with some fresh baked bread here are some recipes: another French Bread recipe, Rustic French Bread or homemade Ciabatta Bread.

Not quite what you are looking for? Try these other excellent Breakfast Recipes:


Spinach Ham & Cheese Omelet

A Tasty Spinach Ham & Cheese Omelet! Great for a Sunday brunch!

  • Author: Top’s Market
  • Prep Time: :05
  • Cook Time: :05
  • Total Time: :10
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Stove Top


Units Scale
  • 2 EGGS
  • 2 Tbsp. water
  • 1 tsp. butter
  • Salt and pepper
  • 1/4 cup shredded Italian cheese blend (1 oz.)
  • 1/4 cup baby spinach
  • 1/4 cup finely chopped ham


  1. BEAT eggs and water in small bowl until blended.
  2. HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
  4. When top surface of eggs is thickened and no visible liquid egg remains, season with salt and pepper. PLACE cheese on one side of omelet; top with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.


  • Serving Size: 1
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