Name: Perfect Spinach and Goat Cheese Omelet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 3 item egg; 7.5 ml half-and-half; 7 g butter; 0.5 item green onion; 42.5 g goat cheese; 15 g spinach; 0.5 item tomato

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Perfect Spinach and Goat Cheese Omelet

Perfect Spinach and Goat Cheese Omelet

A fluffy and nutritious omelet filled with spinach and creamy goat cheese.

This meal provides a healthy and protein-rich breakfast option, supporting a balanced diet.

Source

Ingredients:

3
item
egg
7.5
ml
half-and-half
7
g
butter
0.5
item
green onion
42.5
g
goat cheese
15
g
spinach
0.5
item
tomato

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Instructions:

In a small bowl, combine eggs, half-and-half, salt, and pepper. Beat together with a fork for 1-2 minutes until solid yellow and no longer streaked. Do not over-beat to avoid bubbles.
Heat a non-stick pan over medium heat. Melt butter in the pan and pour in half of the egg mixture. Cook for about 1 minute. Gently lift the edges while tilting the pan to allow uncooked egg on top to cook more evenly.
Once the bottom is mostly set and no longer breaks when lifting the edge (the top will still be slightly runny), add half of the green onion, goat cheese, spinach, and tomatoes to one side.
Remove from heat and cover with a lid to evenly cook the omelet and vegetables for about 1-2 minutes more. Once the egg is set and the spinach is slightly wilted, fold half over to form a complete omelet.
Remove the omelet from the pan by placing a plate on top of the pan and flipping it over to cleanly drop the omelet onto the plate. Repeat the process for the second omelet.

Nutrition	Per Serving 321 g	Per 100g
Energy	458.4 kcal	143 kcal
Protein	33 g	10.3 g
Fibre	0.9 g	0.3 g
Salt	1.5 g	0.5 g
Sugar	2.9 g	0.9 g
Carbohydrates	4.5 g	1.4 g
Fat	37.9 g	11.8 g

Environmental	Per Serving 321 g	Per 100g
CO2	0.7 kg	0.2 kg
Water	0.6 l	0.2 l

3
item
egg
7.5
ml
half-and-half
7
g
butter
0.5
item
green onion
42.5
g
goat cheese
15
g
spinach
0.5
item
tomato

In a small bowl, combine eggs, half-and-half, salt, and pepper. Beat together with a fork for 1-2 minutes until solid yellow and no longer streaked. Do not over-beat to avoid bubbles.

Heat a non-stick pan over medium heat. Melt butter in the pan and pour in half of the egg mixture. Cook for about 1 minute. Gently lift the edges while tilting the pan to allow uncooked egg on top to cook more evenly.

Once the bottom is mostly set and no longer breaks when lifting the edge (the top will still be slightly runny), add half of the green onion, goat cheese, spinach, and tomatoes to one side.

Remove from heat and cover with a lid to evenly cook the omelet and vegetables for about 1-2 minutes more. Once the egg is set and the spinach is slightly wilted, fold half over to form a complete omelet.

Remove the omelet from the pan by placing a plate on top of the pan and flipping it over to cleanly drop the omelet onto the plate. Repeat the process for the second omelet.