Breakfast
Imeruli Cheese and Spinach Omelette
Original name: Omelette with Spinach and Imeruli Cheese
About this dish
A luscious, garden-fresh omelette that wraps tender spinach and the tangy, creamy marvel that is Imeruli cheese. Marrying my Georgian roots with a classic brunch favorite, this dish is cozy, simple, and bursting with vibrant color.
It’s the hug in breakfast form you didn’t know you needed.
Ingredients
UK and US measurements are both included for every recipe.
Large eggs
protein4 large
Fresh spinach leaves
vegetable70 g
Imperial measurement: 2.5 cups, packed
Imeruli cheese, crumbled or sliced
dairy80 g
Imperial measurement: 3 oz
Butter, for the pan
fat1 tbsp (14 g)
Imperial measurement: 1 tbsp
Olive oil, for wilting spinach
fat1 tsp
Salt, to taste
seasoningto taste
Freshly ground black pepper, to taste
spiceto taste
Fresh chives or dill, minced
herb1 tbsp
Method
Wilt the spinach
PT1MHeat 1 tsp olive oil in a non-stick skillet over medium heat. Add the spinach in handfuls and toss until just wilted, about 1 minute. Season with a pinch of salt. Transfer to a plate and set aside. Wipe out the skillet.
Whisk the eggs
PT1MIn a bowl, crack the eggs and season with salt and pepper. Whisk until the yolks and whites are fully combined, with no streaks.
Melt the butter
PT1MReturn the skillet to low-heat. Add the butter and let it melt, tilting the pan to coat the bottom.
Pour in the eggs
PT1MPour the egg mixture into the skillet, moving the pan gently so it covers the base evenly. Cook undisturbed for 1 minute until the edges start to set.
Add the filling
PT1MScatter the spinach over one half of the omelette. Lay or sprinkle the Imeruli cheese over the spinach. Increase heat to medium-low.
Fold and finish
PT1MOnce the eggs look mostly set but still slightly soft on top, use a spatula to fold the otherside over the filling. Cook for another 30 seconds or so, allowing the cheese to melt and the bottom to turn light golden.
Slide and garnish
PT1MGently slide the omelette onto a warm plate. If you like, sprinkle with fresh chives or dill and add a few cracks of pepper.
Equipment
- Non-stick skillet (20-23 cm/8-9 inch)
- Spatula
- Mixing bowl
- Whisk
Nutrition facts
Tips
- Do not overpower Imeruli with aggressive seasoning, it is naturally salty, so go easy on salt at the start.
- If Imeruli is unavailable, substitute a mixing any sheep's milk cheese like Halloumi or a well-drained fresh mozzarella for a milder fade.
- To keep this dish tender, cook on a gentle heat: too-hot omlettes get rubbery and leather-like, break hearts, and make morning pouts.
Serving suggestions
- Serve straight from the pan warm, maybe with a side of a fresh tomato-cucumber salad and a piece of toast. And a hug with your share, because that is everything in this family.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.