Photo: Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet Recipe
The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.
Ingredients
- 2 big handfuls baby spinach
- 2 tablespoons butter
- 8 pieces sun-dried tomato packed in oil, drained and finely chopped
- 2 scallions, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper
- 6 large eggs
- 2 ounces goat cheese (1/2 a small log), cut into thin slices
Directions
Wash and dry the spinach then chop it coarsely.
Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.
SERVINGS: 4 (MAIN); Calories: 213; Total Fat: 17 grams; Saturated Fat: 8 grams; Protein: 13 grams; Total carbohydrates: 3 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 339 milligrams; Sodium: 300 milligrams
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By Chef #595778
Columbia, MO
on March 26, 2011
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This was excellent! I made the recipe as stated, but I had goat cheese crumbles instead of a log. I also used four eggs and two egg whites to lighten it up. Worked great! Wonderful flavors. Will definitely make this again!
By Arielleeee
Granada Hills, CA
on December 23, 2010
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(: I know what Heaven tastes like now. This is definitely in my favorite list, and it's extremely hard to make it on there.
By amyhayden_12879905
Paola, 55
on June 01, 2010
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Since stumbling onto this recipe, I've made this recipe nearly 5 times in less than 2 weeks!! My son's words were "since having that omelet this morning....all I can think about is having that omelet again tomorrow morning"!! Every bite reveals a different flavor....sundried tomato, then spinach, then you'll get some goat cheese mixed in here and there...it's simply fantastic!!
Read all 14 reviews