Spinach Burrata Omelet with Avocado Greens Recipe

Serves: 2 people
Prep Time: 15 minutes
Cook Time: 10 minutes

For the Omelet

• 6 large eggs
• 3 tablespoons whole milk or heavy cream
• 2 tablespoons butter (divided)
• 2 cups fresh baby spinach
• 4 oz fresh burrata cheese (torn into pieces)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 clove garlic (minced)

For the Avocado Greens

• 4 cups mixed baby greens (arugula, spinach, lettuce)
• 1 large ripe avocado (sliced)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons toasted pine nuts (optional)
• 2 tablespoons fresh herbs (chives or parsley)

Preparing the Avocado Salad

Start by preparing your avocado greens since this can be done while the omelet cooks. In a large salad bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until you have a smooth, creamy dressing. The mustard helps emulsify the dressing and adds a subtle tangy flavor.

Add the mixed baby greens to the bowl but don’t toss them yet. Cut the avocado in half, remove the pit, and slice it into thin, elegant pieces. Add the avocado slices to the salad along with the toasted pine nuts if using. Set this aside until ready to serve.

Preparing the Omelet Base

Crack the eggs into a medium bowl and add the milk or cream along with salt and pepper. Whisk vigorously for about 30 seconds until the mixture is well combined and slightly frothy. The cream adds richness and helps create a more tender, fluffy omelet texture.

Remove the burrata from the refrigerator and tear it into bite-sized pieces, discarding the outer skin. Let it come to room temperature while you prepare the rest of the ingredients. Room temperature burrata will melt more evenly and create better texture in the finished omelet.

Cooking the Spinach

Heat a non-stick or well-seasoned omelet pan over medium heat and add half a tablespoon of butter. Once the butter melts and starts to foam, add the minced garlic and cook for just 30 seconds until fragrant.

Add the fresh baby spinach to the pan and cook for 1-2 minutes, tossing with tongs until the spinach wilts down and releases its moisture. Season lightly with a pinch of salt and pepper. Remove the cooked spinach from the pan and set aside, draining any excess liquid.

Creating the Perfect Omelet

Wipe the pan clean and return it to medium-low heat. Add the remaining butter and let it melt completely, swirling to coat the entire bottom of the pan. The butter should sizzle gently but not brown.

Pour the beaten eggs into the pan and let them sit undisturbed for about 20 seconds to start setting on the bottom. Using a spatula, gently push the cooked eggs from the edges toward the center while tilting the pan to let the uncooked egg flow underneath.

Adding the Fillings

Continue this process for about 2-3 minutes until the bottom is set but the top is still slightly wet and creamy. The omelet should be pale yellow and just barely set on top. Working quickly, add the cooked spinach to one half of the omelet, spreading it evenly.

Distribute the torn burrata pieces over the spinach, allowing the residual heat to start warming the cheese. The burrata will become creamy and luscious as it warms, creating pockets of rich, milky flavor throughout the omelet.

Folding and Finishing

Using your spatula, carefully fold the empty half of the omelet over the filled half, creating a half-moon shape. Gently press down to seal the edges and help the filling stay in place. Let the omelet cook for another 30 seconds to warm the burrata completely.

The omelet should have a beautiful golden color on the bottom and be tender and creamy inside. If it seems too pale, increase the heat slightly for the last 30 seconds to achieve better color.

Plating and Final Assembly

While the omelet finishes cooking, quickly toss the prepared avocado greens with the dressing until everything is evenly coated. The salad should look fresh and vibrant with the avocado pieces glistening from the dressing.

Carefully slide the completed omelet onto a warm serving plate. The burrata inside should be slightly melted and creamy, creating an incredibly rich and satisfying filling combined with the earthy spinach.

Serving Your Gourmet Creation

Serve the Spinach Burrata Omelet immediately alongside a generous portion of the dressed avocado greens. Sprinkle fresh herbs over both the omelet and salad for a final touch of color and freshness. The combination of the warm, rich omelet with the cool, crisp salad creates a perfect balance.

This dish pairs beautifully with freshly baked croissants, artisanal bread, or a simple fruit salad for a complete brunch experience. A glass of freshly squeezed orange juice or a light white wine complements the flavors perfectly.

Tips for Restaurant-Quality Results

Use the freshest eggs possible for the best flavor and texture. Don’t overfill the omelet, as this makes it difficult to fold and can cause the filling to spill out. If you can’t find burrata, fresh mozzarella or goat cheese make excellent substitutes, though the texture will be different.

Keep your heat at medium-low to prevent the bottom from browning too quickly before the top sets. Practice makes perfect with omelets, so don’t worry if your first attempt isn’t picture-perfect – it will still taste incredible.