Cheddar and Spinach Omelette with Chive Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fluffy keto omelette filled with sharp cheddar and sautéed spinach, finished with a fragrant chive-infused butter for breakfast or brunch. This french-inspired keto (low carb, gluten free) ready in about 12 minutes pairs large eggs, chopped fresh spinach, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 7 min Serves 1 French cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small skillet over medium heat, melt 1 tbsp unsalted butter. Add 1 cup chopped fresh spinach and sauté for 1-2 minutes until wilted. Remove from skillet and set aside.
  2. Step 2: In a bowl, whisk together 3 large eggs with 1/4 tsp salt and 1/8 tsp black pepper until frothy.
  3. Step 3: Heat the same skillet over medium-low heat and melt 1 tbsp unsalted butter mixed with 1 tbsp finely chopped fresh chives until fragrant, about 30 seconds.
  4. Step 4: Pour the beaten eggs into the skillet and cook for 1-2 minutes without stirring until the edges begin to set.
  5. Step 5: Sprinkle the sautéed spinach and 1/3 cup shredded sharp cheddar evenly over one half of the omelette. Using a spatula, fold the omelette in half and cook for another 1-2 minutes until the cheese melts and the eggs are cooked through.
  6. Step 6: Slide the omelette onto a plate and serve immediately.

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Frequently asked questions

How long does Cheddar and Spinach Omelette with Chive Butter take to make?

Total time is about 12 minutes (5 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheddar and Spinach Omelette with Chive Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Cheddar and Spinach Omelette with Chive Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheddar and Spinach Omelette with Chive Butter for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheddar and Spinach Omelette with Chive Butter low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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