Spinach and Goat Cheese Omelet

Spinach and Goat Cheese Omelet Spinach and Goat Cheese Omelet

Quick look

  • prep 10 min    cook 2 min

Omelet filling options are limitless. Try the variations below or improvise with leftover cooked vegetables or ingredients at hand.


  • 2 cups baby spinach, rinsed
  • 2 tablespoons crumbled goat cheese or feta cheese
  • 1 tablespoon chopped scallion
  • 1 large egg
  • 2 large egg whites
  • 1/4 teaspoon hot red pepper sauce, such as Tabasco
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 1 teaspoon olive oil

    How to make it  12 minutes

  • 1

    Bring about 1 inch (2.5 centimeters) of water
    to a boil in a large saucepan. Drop in spinach and
    cook just until wilted, about 30 seconds. Drain,
    press out liquid and chop coarsely. (Alternatively,
    place spinach in a microwave-safe bowl, cover
    with vented plastic wrap, and microwave on high
    for 1 to 2 minutes.) Place the spinach in a small
    bowl. Stir in the cheese and scallion.

  • 2

    Blend egg, egg whites, hot sauce, salt, and
    pepper briskly with a fork in a medium bowl.
    Heat oil in a 7- to 10-inch (18- to 25-centimeter)
    nonstick skillet over medium-high heat until hot.
    Tilt the skillet to swirl oil over surface. Pour in
    egg mixture. Immediately stir egg mixture with
    heat-resistant rubber spatula or fork for a few
    seconds. Then use spatula to push cooked
    portions at edges toward the center, tilting the
    skillet to allow uncooked egg mixture to fill in
    areas around edges. Sprinkle spinach mixture
    over the omelet. Continue to cook until almost
    set, and the bottom is golden. The entire cooking
    process should take about 1 minute.

  • 3

    Use a spatula to fold one-third of the omelet
    over the filling. Tip the skillet and, using spatula
    as a guide, slide the omelet onto a plate so that it
    lands, folded in thirds, seam-side down.

Nutritional Information(per serving)

  • Calories: 235
  • Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 228mg
  • Sodium: 471mg
  • Carbs: 4g
  • Protein: 20g
  • Fiber: 1g

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