Omelette are intimidating! They appear to be easy to mess up, hard to cook through all the way, and impossible to tackle on a morning where you’re tight on time. However, with this easy recipe, you’ll only end up having to clean few dishes, and you’ll get an amazing end result!
This recipe, aside from being easy, is also REALLY healthy and a terrific way to start your day! The ingredients are eggs, goat cheese, cheddar, spinach, onion, pepper, salsa and parsley, all of which are extremely healthy!
Eggs provide a lot of protein in a small amount of calories… making them a perfect addition to a breakfast! Eggs are great for when you need to stay energized the whole day. Their high protein content fuels the body for a longer period of time compared to a waffle, for example.
Goat cheese and shredded cheese also provide protein to this breakfast meal. They may be high in calories, but they are also high in Vitamin D and calcium!
Spinach is the quintessential healthy food. It’s high in Vitamin A and Vitamin C, and is low in carbs and high in fiber. It’s low calorie, but provides your body with the micronutrients it needs.
The first thing I do when I’m making this omelette is cook the spinach, onion, and bell pepper first. Because these vegetables are all raw, cooking them before adding them to the omelette cooks some of their high water content out. This will prevent against ending up with a soggy omelette on the inside.
Another reason to pre-cook the spinach is to reduce the size. Obviously, the spinach cooks down significantly. The leaves start off big and end up so small, but that means it is easier to include more spinach into your omelette. This recipe uses 1/2 cup of RAW spinach, which cooks down into a few tablespoons in volume. If we added plain raw spinach to the omelette, we would only be able to fit a few leaves in before all the space was taken up. This way, we can fit more nutrients into the omelette.
Heat the pan up to medium low, spray with olive oil spray, and add your egg and cheeses to the pan.
Adding the cheeses at this point gives them additional time to melt. Because omelettes shouldn’t brown underneath, keeping them on a low heat is necessary. However, it can be hard to melt the cheese when the heat is so low. By cooking the cheese in the egg mixture, it allows allows the cheese to melt and become “gooey”. If your cheese is having trouble melting, you can always cover the pan with a lid and wait until it has mostly melted to add the next ingredients.
I like to put the fillings over the whole egg circle (or unfolded omelette) because that way, when you fold it in half and serve, every bite has spinach, onion, and pepper in it. After adding these ingredients to the top of the egg, it’s time for what everyone thinks of as the most difficult part of omelette making – the folding.
In reality, folding an omelette is NOT as hard as it seems! SO don’t freak out or panic when you come to this step. Use a wide spatula, and gently shimy it under half of the egg circle. Then bring it up and over and fold in half. By this time, the egg will be cooked and the omelette will be done, so you can transfer to a plate.
That being said, here are some folding tips!
#1 – Be gentle! Even though the omelette is made with 2 eggs, it can tear if you aren’t careful. Work slowly when you’re sliding the spatula under, otherwise the omelette can rip.
#2 – Loosen the edges first. Take a silicone spatula and swirl it around the edge of the omelette to loosen the egg from the side of the pan. If the edges are loose, it will be way easier to get the spatula under and flip.
#3 – Don’t fold it too far! The omelette should be folded in half, and taking too much of the egg circle up onto your spatula can cause a messy flip.
#4 – If all else fails… add 1/4 cup of shredded cheddar to the pan and scramble your “omelette” so it turns into loaded scrambled cheesy eggs! It will taste the same if you top it with salsa and parsley, just look different.
The next step is to top with salsa and parsley, then serve! This omelette is the perfect breakfast on its own, but it also goes great with toast and marmalade!
Happy cooking! I hope you enjoy this super healthy and easy breakfast recipe that is PERFECT for weekday mornings! Thanks for reading!
Easy Goat Cheese and Spinach Omelette
Ingredients
- 2 large eggs
- 1/2 cup raw spinach
- 1/4 small yellow onion
- 1 mini bell pepper
- 2 tbsp crumbled goat cheese
- 2 tbsp shredded cheddar
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup salsa (store bought)
- 2 tbsp chopped parsley
Instructions
- Finely chop the 1/4 of a yellow onion and the bell pepper. Add to a medium skillet on low heat with the spinach for 5-10 minutes or until visibly cooked down.
- In a small bowl, beat together the eggs, salt, and pepper. I like to whisk with a fork until the mixture is one solid pale yellow color.
- Remove the vegetables from the pan. Spray the pan with cooking spray until completely coated, then pour in the egg mixture.
- On top of the egg, add the shredded cheese and crumbled goat cheese. Cook on medium low heat until shredded cheese is melted (goat cheese won't melt). If you're having trouble getting the cheese to melt, cover the pan with a lid.
- Then, add the cooked veggies and fold in half (for more tips on folding, read the tips in the blog article).
- Top with the salsa and chopped parsley, and enjoy!