Cheese Omelet

• 100 g (2 large eggs (100 g without shells)) — Large whole eggs, raw
• 30 g (30 g cheddar cheese, grated) — Cheddar cheese
• 40 g (40 g baby spinach) — Raw baby spinach
• 5 g (1 tsp (5 g) extra-virgin olive oil) — Extra-virgin olive oil

Method

1. 1Prepare the fillingGrate or weigh 30 g cheddar and inspect the spinach, discarding any damaged leaves before cooking.1 minLook for: The cheese is in loose shreds and the spinach is clean and dry.Safety: Keep dairy chilled until needed.
2. 2Whisk the eggsCrack both eggs into a bowl, remove shell fragments, and whisk until the whites and yolks are completely combined.45 secLook for: The eggs are evenly yellow with no clear white streaks.Safety: Wash hands after handling raw egg.
3. 3Wilt the spinachHeat the olive oil in a 20 cm nonstick skillet over medium heat, add the spinach, and turn it for 45 seconds.1 min 15 secLook for: The spinach has collapsed but remains bright green and no water pools in the pan.Safety: Stand back from any moisture spatter in the hot oil.
4. 4Set the egg baseSpread the spinach evenly, pour in the eggs, and draw the set edges inward while tilting the skillet so uncooked egg reaches the hot surface.2 minLook for: The underside is set and the top is moist but no longer freely liquid.Safety: Keep raw egg utensils away from the serving plate.
5. 5Add cheddar and foldScatter all cheddar over one half, cook for 45 seconds, then fold the uncovered half over the cheese with a flexible spatula.1 min · 160°FLook for: The omelet holds its fold and the cheddar is beginning to melt.Safety: Verify the center reaches 160°F before serving.
6. 6Rest the omeletTurn off the heat, cover the skillet for 30 seconds, then slide the whole omelet onto a plate without tearing it.45 secLook for: The cheddar is melted, the center is hot, and the egg is fully set.Safety: Serve hot and refrigerate leftovers within 2 hours.