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Spinach and Goat Cheese Omelet

This omelet is bursting with the spring flavors of baby spinach and goat cheese.

This half-fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach but the heat from the omelet will wilt it down pretty quickly.

If you're not a fan of goat cheese, feel free to substitute feta, cream cheese or even a sharp Cheddar cheese instead.

Spinach and Goat Cheese Omelet

2 eggs, room temperature
Pinch of kosher salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
1 tablespoon butter
2 cups fresh baby spinach
1/2 cup crumbled goat cheese, plus more for garnish

Heat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. 

Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. 

Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.

When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. 

Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.

Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.

Makes one omelet.

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This recipe was adapted from The Fresh Eggs Daily Cookbook by Lisa Steele (HarperCollins, 2022).
If you enjoyed this recipe, you'll love my cookbook! Available anywhere you buy your books and beautifully photographed by Tina Rupp.

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