A classic combination, this spinach goat cheese omelette could not be easier to make. Sautéed spinach and goat cheese are stuffed inside a simple egg omelette for a delicious morning meal.
It’s cheesy, earthy, and eggy all at the same time. This is perfect for a weekend breakfast when you don’t have a lot of extra time but want something a little bit elevated.
The pronounced flavors in this spinach goat cheese omelette command a presence. I like to pair the tangy, creamy goat cheese with something equally robust, like a strong nutty cup of coffee and a few slices of whole wheat toast. You can also try pairing it with lighter, brighter flavors, like an English breakfast tea or a glass of orange juice.
When you make the spinach, be sure to stir the spinach leaves continuously. They cook down fast, and stirring will help ensure that all of the leaves have contact with the heat.
Don’t be surprised by the amount of spinach this recipe calls for, either! Spinach cooks down a lot—it’s mostly water—so if you skimp on the amount of spinach, you risk not having enough to fill your omelette.
What You Need to Make a Spinach & Goat Cheese Omelette
To make a spinach goat cheese omelette, you need spinach, goat cheese (a soft log, not a hard cheese or spreadable), olive oil, large eggs, salt, and pepper.
I like to use plain goat cheese. Just make sure you like the taste of it alone before you add it to the dish. Goat cheese can be strong, and if you use one you find too intense, you won’t like the final omelette.
- Fresh spinach
- Goat cheese
- Ground pepper, to taste
- Salt, to taste
- Olive oil
- Large eggs
To make this omelette, you will need two frying pans, two spatulas, a bowl, and a whisk.
How To Make a Spinach & Goat Cheese Omelette
Make the spinach: Heat a non-stick pan on medium-high heat with olive oil. Once heated, add the spinach. You may want to remove any particularly long stems on the spinach. Cook the spinach for 3-4 minutes or when the spinach has completely wilted, and the water has mostly cooked out. Set aside.
Make the omelette: Whisk the eggs, salt, and pepper in a bowl. Heat a small nonstick skillet with oil on medium heat. Add the eggs and cook until the eggs have just set 4-5 minutes.
Assemble the omelette: While the omelette is still in the pan, spread the wilted spinach on one half of the omelette. Using your hand, break the goat cheese into small chunks, scattering it across the spinach side of the omelette. Fold the empty side of the omelette over the filled side and remove it from the pan.
Serve: Enjoy with a few slices of toast.
What can I do to make this a little fancier?
When I want to make a spinach dish fancier, I add chopped fresh herbs to the spinach while it is cooking. A little thyme and rosemary are my favorite add-ins. For a pop of heat, try adding a pinch of red pepper flakes to the spinach.
What can I do with the extra spinach?
You might have extra spinach after you make this dish, depending on how much you fill your omelette. If you have some leftovers, you can save them for a day or two and put them in a panini or create an open-faced sandwich with melted cheese and spinach on top.
Can I use frozen spinach?
I have never used frozen spinach for this dish. My worry would be that it would be very wet and would not cook up to the consistency we want for this dish. If you can’t find fresh spinach, get creative with your greens; well-cooked kale, Swiss chard, or beetroot greens can be good replacements.
Spinach & Goat Cheese Omelette
- 1 ½ oz goat cheese
- 3 cups of fresh spinach
- Ground pepper to taste
- Salt to taste
- 1 ½ tablespoons of olive oil divided
- 3 eggs large
- Heat a large non-stick pan with medium-high heat with 1 tablespoon of olive oil.
- Once heated, add the spinach, removing any particularly long stems on the spinach.
- Add ½ teaspoon of salt.
- Cook the spinach for 3-4 minutes or when the spinach has completely wilted and the water has mostly cooked out. Set aside.
- Whisk 3 large eggs, ½ teaspoon of salt, and ½ teaspoon of ground pepper in a small bowl until well combined.
- Heat a small nonstick skillet with ½ tablespoon of oil on medium heat.
- Once the pan has heated, add the eggs, and cook until the eggs have just set, 4-5 minutes.
- With the omelette still in the pan, spread the wilted spinach on one half of the omelette.
- Break the goat cheese into large chunks with a fork or a knife.
- Scatter it across one side of the omelette.
- Fold the empty side of the omelette over the filled side and remove it from the pan.
Here are a few other recipes you might enjoy!
- Hash Brown Omelette
- Artichoke Omelette
- Omelette Bites
- Egg Beater Omelette
- Tuna Omelette
- Chili Cheese Omelette
- Pesto Omelette
Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.