Food & Cooking Recipes Breakfast & Brunch Recipes Spinach and Herb Omelet Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor. Ingredients 1 Haas avocado, halved, pitted, peeled, and diced 1 tablespoon fresh lemon juice Coarse salt and ground pepper 4 large eggs plus 4 large egg whites ¼ cup fortified low-fat milk ½ teaspoon dried rosemary, crumbled 3 tablespoons canola oil ½ cup minced onion 1 small jalapeno pepper (ribs and seeds discarded), minced 2 cups fresh baby spinach, shredded 1 bunch chives, thinly sliced 1 cup shredded reduced-fat Swiss cheese Sliced mango and kiwi, for serving Directions In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside. In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper. In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside. Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi. Rate it Print