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.
Do you love omelettes? Then you’ll love these other recipes: Oyster Mushroom Omelette, Shiitake Mushroom Omelette, Spinach & Feta Cheese Omelette , Mushroom Tomato Omelette
Why You’ll Love This Recipe
- Healthy: Loaded with spinach and goat cheese, this omelette is both nutritious and tasty.
- Quick and Easy: You can make this omelette in just a few minutes.
- Versatile: Enjoy it plain or with your favorite sides like toast or a salad.
Recipe Ingredients
Ingredient Notes
- Goat Cheese: Both block and crumbled goat cheese work well. If you use a block, crumble it yourself for the freshest taste. Crumbled goat cheese is convenient and saves time.
- Spinach: Fresh spinach works best for this recipe. If using frozen spinach, make sure to thaw and drain it well to avoid extra moisture.
How To Make a Spinach & Goat Cheese Omelette Step by Step
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.
Recipe Tips
- Don’t Overcook the Eggs: Cook the omelette just until the eggs are set. Overcooking can make it tough.
- Mix It Up: Try adding different herbs and spices to change the flavor.
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in the microwave or on the stove until warm.
Additions & Substitutions
Additions: Try adding fresh herbs like parsley or dill for extra flavor.
Substitutions: If you don’t have onions, you can use shallots or green onions instead.
Recipe FAQs
What can I serve with a spinach and goat cheese omelette?
You can serve it with toast, a side salad, or even some roasted potatoes.
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.
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.
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
Spinach & Goat Cheese Omelette
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.