This omelet is a simple morning win. The tangy goat cheese melts perfectly into fresh, sautéed spinach, creating a balanced breakfast that fuels your day without the fuss.
This omelet brings together fresh spinach and creamy goat cheese for a nutrient-dense, high-protein breakfast that takes less than 15 minutes to prepare.
1. Sauté the greens
Heat olive oil in a non-stick pan. Add spinach and a pinch of salt. Cook for 2 minutes until wilted. Remove from the pan and set aside.
2. Prep the eggs
Whisk eggs, salt, and pepper in a bowl until the mixture is uniform and slightly bubbly.
3. Cook the omelet
Melt butter in the pan over medium-low heat. Pour in the eggs. Gently lift the edges, letting the raw egg flow underneath.
4. Fill and fold
When the eggs are nearly set, add the spinach and goat cheese to one half. Fold the other half over. Slide onto a plate and enjoy.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 18g |
| Fat | 22g |
| Carbohydrates | 3g |
Fresh is best for texture, but frozen (thawed and squeezed completely dry) works in a pinch.
It is a great source of protein and probiotics, generally lower in lactose than cow's milk cheese.
Use a quality non-stick skillet and ensure the butter is fully melted before adding the eggs.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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