Type: Breakfast
Prep Time: 10 min.
Cook Time: 10 min.
Ready in: 20 min.
Servings: 2


  1. Melt 1 teaspoon butter in 10-inch nonstick skillet over medium heat.
  2. Add spinach and cook 1 minute or until just wilted. Remove and set aside.
  3. Beat eggs with water.
  4. Melt remaining 2 teaspoons butter in skillet. Pour egg mixture into skillet and cook about 6 minutes, lifting edges to let uncooked egg run under omelet.
  5. When omelet is almost set, arrange spinach and tomato down center of omelet.
  6. Top with Beemster.
  7. Fold omelet over, sprinkle with reserved 2 tablespoons Beemster.
  8. Cover and let cook 3 to 4 minutes or until egg mixture is cooked through.


  • 1 tablespoon butter, divided
  • 2 cups baby spinach
  • 4 large eggs
  • 2 tablespoons water
  • 1/2 cup tomato, diced
  • 1/2 cup Beemster Lite (2% Milk), shredded, 2 Tbsp set aside

Cheeses Mentioned


Young, creamy, and as its name suggests, mild in flavor. An excellent showcase for the rich sweetness of Beemster milk.

Pairs with:

Pilsner. Green apples, ham and mustard on a sandwich, sweet fruits, like strawberry, melon and kiwi.


Historically made once a year to celebrate the flax harvest. A review of historic recipes brought it back and we thought it was just too good to only make once a year!

Pairs with:

Session ale, mineral-y white wine. Apples, fresh figs, walnuts and artisan salami.


Made from 2% Milk from Beemster cows. Though lower in fat and calories, this cheese still delivers on flavor and satisfaction! 

Pairs with:

Hefeweizen, Pinot Grigio, Pinot Noir. Sweet-tart apples, red grapes, apricot and peaches.