RECIPE: Spinach and goat cheese omelet
You only need a few ingredients to make this nutritious breakfast dish.
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Ingredients
6 large eggs
1 tablespoon half-and-half cream
salt and pepper to taste
1 tablespoon butter
1 green onion stalk sliced (about 2 Tablespoons)
3 ounces soft goat cheese
1 cup fresh baby spinach leaves
1 medium tomato (diced)
Directions
Heat non-stick pan to medium heat.
In small bowl combine eggs, half-and-half, salt and pepper. Beat together with fork 1-2 minutes until solid yellow and no longer streaked. Do not over-beat and cause bubbles.
Melt butter in pan and pour in half of egg mixture. Cook about 1 minute. Then gently lift up edges while tilting pan in that direction, do this all the way around the omelet. This allows uncooked egg on top to cook more evenly. Once bottom is mostly set and no longer breaks when lifting edge (the top will still be slightly runny), add half of the green onion, goat cheese, spinach and tomatoes to one side.
Take off heat and cover with lid to evenly cook omelet and vegetables, about 1-2 minutes more. Once egg is set and spinach slightly wilted, fold half over to form complete omelet.
Remove omelet from pan (place plate on top of pan, then flip pan over plate to cleanly drop the omelet on the plate). Repeat for second omelet.
Nutrition Facts
Calories: 368 kcal
Carbohydrates: 2g
Protein: 25g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 528mg
Sodium: 410mg
Potassium: 297mg
Fiber: 0g
Sugar: 1g
Vitamin A: 2930IU
Vitamin C: 7.2mg
Calcium: 156mg
Iron: 3.5mg
