This fluffy omelette with spinach, bacon, and cheese focuses on technique more than guesswork. For best results, refer to the video — seeing the heat control, egg texture, and flipping motion will help you master it faster.
Premiere of video is Feb 1st 2026 7:00PM EST
Ingredients
-3 eggs
-Lucky Cajun Jalapeño Seasoning (a few pinches)
-1 slice bacon
-1 small shallot, sliced
-2 cups spinach or a generous handful
-Shredded cheese
-Butter
-Oil
Whip the Eggs for Maximum Fluff
Crack three eggs into a bowl and add a few pinches of Lucky Cajun Jalapeño Seasoning. Whisk vigorously with a fork or whisk to incorporate air. The more air you work into the eggs, the lighter and fluffier the finished omelette will be.
Cook the Bacon, Shallots, and Spinach
Cook the bacon until the fat renders, then add the sliced shallot and soften it in the bacon fat.
Spinach cook time depends on the type. Baby spinach can be wilted by pouring hot bacon fat over it or tossing it in the pan for 5 to 10 seconds before removing it. Regular spinach needs about 15 to 20 seconds. Hardy spinach can handle closer to 30 seconds, but it should be folded, wilted, and removed before it overcooks. No extra seasoning is needed since the bacon provides enough salt.
Set the Right Pan Temperature
Use a 10 to 12 inch pan measured across the cooking surface, not the rim. Nonstick works, but the video demonstrates how to do this in stainless steel.
Test your heat with butter. If it burns immediately, the pan is too hot. If it barely melts, it’s not hot enough. When the butter sizzles and slowly browns, the pan is at the perfect temperature.
Cook the Eggs
Add about a tablespoon of oil and swirl it around the pan. Add a few pats of butter and let them sizzle. Pour in the eggs and swirl the pan so the eggs coat the surface evenly. The air you incorporated earlier will help create a fluffy texture.
Flip the omelette using a spatula and a confident wrist motion. This takes practice, and hesitation often causes more problems than committing to the motion.
Fill, Fold, and Finish
Sprinkle in one or two handfuls of shredded cheese, add the spinach mixture, then fold the omelette once and fold again. The result should be a thick, fluffy, diner-style omelette that’s rich, tender, and packed with flavor.
