Spinach, Ham and Cheese Omelet

Spinach, Ham and Cheese Omelet

American Egg Board 0

"Learn to make a perfect omelet with this easy and delicious spinach, ham and cheese omelet recipe."

Ingredients 10 m {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks


  • This recipe is an excellent source of protein, vitamin A, choline, calcium, and a good source of folate and iron.
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Reviews 8

  1. 9 Ratings


Simple and delicious! The combination of ingredients compliment each other very nicely. All I did was add a little chopped tomato to get in some additional healthy veggies. This was so good with a side of whole grain toast and orange juice. I can't wait to try this with egg beaters!


Quick, very fresh looking and delicious. Other vegetables, meats or cheeses could of course be added but then it wouldn't be *this* omelet. I used a very interesting "Italian Olive Oil Cheese" from the cheese deli which was outstanding and perfect for this particular omelet. The baby spinach is an ideal choice for omelets as it needs to hit the eggs only briefly for it to be nicely wilted but not overcooked. The bright green of the fresh spinach along with the the pretty pink ham and the golden brown eggs make this a very beautiful and inviting omelet as well.


This omelet came out nicely! I usually add milk to eggs to make an omelet, but I'm happy to find that water works just as well.