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Spinach and Goat Cheese Omelet

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"This half-fold omelet is bursting with flavor. It may seem like a lot of spinach, but the heat from the omelet will wilt it down quickly."

List of Ingredients

â—¦ 2 eggs, room temperature
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ 1 teaspoon extra-virgin olive oil
â—¦ 1 tablespoon butter
â—¦ 2 cups fresh spinach
â—¦ ½ cup crumbled goat cheese, plus more for garnish


Recipe

In a small bowl lightly whisk the eggs, salt, and pepper with a fork. Heat a 9- or 10-inch skillet with sloped sides on high. Add the oil to the pan and tilt it to coat the bottom. Then add the butter and swirl it around the pan.

Once the butter has melted and stopped sizzling, pour the eggs into the pan. Tilt the pan with your other hand to spread the egg evenly, for about 45 to 60 seconds.

When the egg is mostly set (the bottom should be cooked but not browned), shake the pan to loosen the eggs, then add the spinach and cheese to one half of the omelet. Tilt the skillet and, using the tip of a spatula, pull the omelet away from the opposite edge of the pan. Fold the omelet in half, then slide it onto a plate. Sprinkle goat cheese on top, drizzle with olive oil if desired, and serve immediately.

Makes 1 omelet