Follow these step-by-step instructions to create a perfect cheesy spinach omelette every time:

1. Prepare the Spinach: Begin by thoroughly washing your fresh spinach. Even if it’s pre-washed, it’s always a good idea to give it a quick rinse. Roughly chop the spinach into smaller pieces. This will ensure it cooks evenly and is easy to distribute within the omelette.
2. Whisk the Eggs: In a medium bowl, crack the three large eggs. Add the milk or cream, salt, pepper, and optional garlic powder and onion powder. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. Over-whisking can make the omelette tough, so whisk just until everything is incorporated.
3. Sauté the Spinach (Optional but Recommended): While you can add raw spinach directly to the omelette, lightly sautéing it first is highly recommended. Heat a small non-stick skillet over medium heat. Add a small amount of butter or olive oil (about ½ teaspoon). Once the butter is melted or the oil is heated, add the chopped spinach. Sauté for 1-2 minutes, or until the spinach just begins to wilt. This removes excess moisture from the spinach and enhances its flavor. Remove the spinach from the skillet and set aside. You can use the same skillet for the omelette.
4. Heat the Pan: Place an 8-inch or 10-inch non-stick omelette pan or skillet over medium-low heat. The key to a tender omelette is cooking it gently over medium-low heat. Allow the pan to heat up slowly and evenly.
5. Add Butter or Oil: Once the pan is heated, add the remaining butter or olive oil (about ½ tablespoon) and let it melt and coat the bottom of the pan evenly. You should see a slight shimmer in the pan when it’s ready.
6. Pour in the Egg Mixture: Pour the whisked egg mixture into the hot pan. Immediately tilt the pan in a circular motion to evenly distribute the eggs across the bottom.
7. Cook the Omelette: Let the eggs cook undisturbed for about 1-2 minutes. You’ll notice the edges starting to set and the center will still be slightly wet.
8. Add Spinach and Cheese: Sprinkle the sautéed (or raw) spinach evenly over one half of the omelette. Then, generously sprinkle the shredded cheese over the spinach.
9. Fold the Omelette: Using a spatula, gently fold the plain half of the omelette over the spinach and cheese-filled half. Be careful not to tear the omelette. You can also use two spatulas to gently fold it if you find it easier.
10. Continue Cooking: Cook for another 1-2 minutes, or until the cheese is melted and gooey and the omelette is cooked through but still slightly moist. Avoid overcooking, as this can make the omelette dry and rubbery. You want the inside to be tender and slightly creamy.
11. Serve Immediately: Gently slide the cheesy spinach omelette onto a plate. Serve immediately and enjoy while it’s hot and the cheese is perfectly melted. You can garnish with a sprinkle of fresh herbs like parsley or chives, if desired.