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Spinach, Ham and Cheese Omelet

"Learn to make a perfect omelet with this easy and delicious spinach, ham and cheese omelet recipe."
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10 m servings 182 cals
Original recipe yields 2 servings


  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • 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.


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

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Read all reviews 9
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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 wi...

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" ...

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.

I can gobble an omelet for any meal, anytime of the day. So versatile to one's taste, and soooo tasty. This recipe is 5-stars as written, 5+ stars w/ a couple additions. Splash of milk to the eg...

Made these for my family. I used olive oil rather than butter. I sauteed onion and added to the mix. I seasoned with garlic, basil, sea salt & fresh ground pepper. I shredded cheddar cheese, rat...

Great directions. I've never had much success with omelets, but this worked well. Very tasty, too. Used cheddar because that's what was on hand. I directed family to let their omelets sit for ...

This was good but we felt it needed another flavor... can't put my finger on what that would be... maybe Tabasco or cheddar cheese. I winged this with what I had on hand. Chopped up Black Forest...

make as a scramble. don't need cheese.

This was pretty good. Next time I will add garlic and onion.