Spinach and Goat Cheese Omelet
Chef Jenn
This Spinach and Goat Cheese Omelet is soft, savory, and filled with creamy goat cheese and wilted spinach for a protein-packed breakfast that’s ready in minutes.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Breakfast
Cuisine American
Servings 1 serving
Calories 471 kcal
3 large eggs 1 cup fresh spinach chopped 2 ounces goat cheese crumbled 1 tablespoon butter Salt and pepper to taste
Beat the eggs in a small bowl with a pinch of salt and a few grinds of freshly cracked black pepper until smooth.
Melt the butter in a nonstick omelet pan over medium heat.
Add the chopped spinach and sauté for 1–2 minutes until wilted.
Pour the beaten eggs over the spinach and tilt the pan to spread evenly.
Cook until the eggs begin to set, then sprinkle goat cheese over one half.
Fold the omelet over the cheese and cook for another minute until melted.
Slide onto a plate and serve immediately.
Chef Jenn’s Tips
Add sun-dried tomatoes, mushrooms, or herbs for extra flavor. I love parsley and chives in this omelet.
Don’t overcook; remove the omelet when it still looks slightly glossy inside for the softest texture.
Swap the goat cheese for feta or Boursin if you want a milder flavor or more herbs.
Serving: 1 serving Calories: 471 kcal Carbohydrates: 2 g Protein: 30 g Fat: 38 g Saturated Fat: 20 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 11 g Trans Fat: 1 g Cholesterol: 614 mg Sodium: 535 mg Potassium: 393 mg Fiber: 1 g Sugar: 1 g Vitamin A: 4559 IU Vitamin C: 8 mg Calcium: 196 mg Iron: 5 mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Keyword easy breakfast, goat cheese omelet, protein breakfast, spinach omelet, stovetop omelet