Easy spinach and Swiss chard omelet (Instant Pot method) is a vibrant, green breakfast that cooks while you get on with your morning. Wilted spinach and chard tuck into fluffy eggs spiced with garlic and red pepper flakes, all in 20 minutes. One serving, 2.2g net carbs, and barely any cleanup.
Tired of the same old boring breakfast? Let’s elevate your morning routine with this vibrant and incredibly easy Spinach and Swiss Chard Omelet! In just 20 minutes, you can whip up a restaurant-quality meal that’s bursting with fresh flavors and packed with protein. We’re using a unique Instant Pot method that makes cooking and cleanup a breeze. Get ready to fall in love with your new favorite healthy breakfast!
Ingredients
• For the Omelet
• 1 cup / 30g (1.06 oz) fresh spinach, chopped
• 1 cup / 36g (1.27 oz) Swiss chard, chopped
• 3 large eggs
• 2 tbsp / 30ml olive oil
• For the Spices
• 1 tsp / 3g (0.11 oz) garlic powder
• ½ tsp / 3g (0.11 oz) sea salt
• ¼ tsp / 0.5g (0.02 oz) red pepper flakes
Instructions
1. Directions
2. Thoroughly rinse the spinach and Swiss chard under cold running water. Drain them well in a colander to remove excess moisture.
3. Set your Instant Pot to the ‘Sauté’ function. Add the olive oil to the stainless steel insert and allow it to heat up for a moment. Add the chopped greens to the pot.
4. Sauté the greens, stirring occasionally, for about 5 minutes until they are wilted but still bright green. Carefully remove the cooked greens from the pot and set them aside.
5. In a medium bowl, whisk together the eggs, garlic powder, sea salt, and red pepper flakes until smooth and slightly frothy.
6. Pour the egg mixture directly into the hot Instant Pot insert. Use a spatula to spread the mixture into an even layer and let it cook undisturbed for 2-3 minutes, or until the edges are set.
7. Gently run a spatula around the edges of the omelet to loosen it. Carefully slide it onto a serving plate. Spoon the sautéed greens over one half of the omelet and fold the other half over.
8. Serve immediately. For an extra touch of flavor, sprinkle with a pinch more sea salt or some dried thyme.
Nutritional Information
• (Per serving)
• Calories: 443
• Total Fat: 41.3g
• Net Carbs: 2.2g (0.08 oz)
• Protein: 18.1g
• Fiber: 1.3g
Pro Tips
• Pro-Tips for the Perfect Omelet
• After sautéing the greens, gently press them with a spatula to squeeze out any excess water. This prevents your omelet from becoming soggy.
• Feel free to add cheese! A sprinkle of crumbled feta, goat cheese, or shredded Parmesan over the greens before folding adds a delicious, savory tang.
• No Instant Pot? No problem! Simply follow the same steps using a non-stick skillet over medium heat.
• For a creamier texture, add a splash of milk or cream, about 1 tablespoon (15 ml / 0.5 fl oz), to your egg mixture before whisking.
FAQ
Q: Can I make this omelet without an Instant Pot
A: Yes, you can easily make this omelet in a non-stick skillet. Simply follow the same instructions using a skillet over medium heat.
Q: How do I stop my omelet from being soggy
A: To prevent a soggy omelet, gently press the sautéed spinach and Swiss chard with a spatula to squeeze out all excess water before adding them to the eggs.
Q: What kind of cheese can I add to this omelet
A: For extra flavor, you can add crumbled feta, goat cheese, or shredded Parmesan. Sprinkle your cheese of choice over the greens before folding the omelet.
Q: How can I make the omelet texture creamier
A: For a creamier, richer texture, whisk a splash of milk or cream (about 1 tablespoon / 15 ml / 0.5 fl oz) into your egg mixture before pouring it into the pot.
Pro Tips
- Drain the rinsed greens well and press them with a spatula after sautéing to squeeze out excess water — that's what keeps the omelet from going soggy.
- Sauté the greens 5 minutes until wilted but still bright green, then remove them before the eggs go in so they don't overcook.
- Let the egg layer cook undisturbed 2-3 minutes until the edges set; running the spatula around the rim early lets the raw egg escape underneath.
- Add a sprinkle of crumbled feta, goat cheese, or shredded Parmesan over the greens before folding for a savory, tangy finish.
- For a creamier texture, whisk 1 tablespoon of milk or cream into the eggs — and the same method works in a non-stick skillet over medium heat.
Frequently Asked Questions
Is this spinach and Swiss chard omelet keto?
Definitely — it's eggs, greens, olive oil, and spices, with each serving at about 2.2g net carbs (1.3g fiber), 18.1g protein, and 41.3g fat.
Can I make it without an Instant Pot?
Yes — follow exactly the same steps in a non-stick skillet over medium heat: wilt the greens, set them aside, cook the egg layer, then fold.
Can I add cheese to this omelet?
Absolutely — crumbled feta, goat cheese, or shredded Parmesan over the greens before folding adds a delicious savory tang without changing the cook method.
Can I meal-prep this omelet?
Omelets are best fresh, but you can sauté the greens ahead and refrigerate them. Then just whisk the eggs and cook — the whole thing is done in minutes.
Recipe card below.
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Easy Spinach and Swiss Chard Omelet (Instant Pot Method)
Ingredients
Method
- Directions
- Thoroughly rinse the spinach and Swiss chard under cold running water.
- Drain them well in a colander to remove excess moisture.
- Set your Instant Pot to the 'Sauté' function.
- Add the olive oil to the stainless steel insert and allow it to heat up for a moment.
- Add the chopped greens to the pot.
- Sauté the greens, stirring occasionally, for about 5 minutes until they are wilted but still bright green. Carefully remove the cooked greens from the pot and set them aside.
- In a medium bowl, whisk together the eggs, garlic powder, sea salt, and red pepper flakes until smooth and slightly frothy.
- Pour the egg mixture directly into the hot Instant Pot insert. Use a spatula to spread the mixture into an even layer and let it cook undisturbed for 2-3 minutes, or until the edges are set.
- Gently run a spatula around the edges of the omelet to loosen it. Carefully slide it onto a serving plate. Spoon the sautéed greens over one half of the omelet and fold the other half over.
- Serve immediately. For an extra touch of flavor, sprinkle with a pinch more sea salt or some dried thyme.
- After sautéing the greens, gently press them with a spatula to squeeze out any excess water. This prevents your omelet from becoming soggy.
