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Prep time
5 minutes
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Cook time
5 minutes
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Serves
1 omelet
Author Notes
This traditional half-fold omelet is bursting with the flavors of spinach and goat cheese, but you can substitute feta, or even cream cheese if you want, and use kale or another leafy green instead of the spinach. Not only for breakfast, this omelet would make a nice quick dinner accompanied by a side salad or basket of rolls. —Lisa Steele
Ingredients
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2
eggs
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1 teaspoon
olive oil, plus more to drizzle
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1 tablespoon
butter
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2 cups
spinach
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1/2 cup
crumbled goat cheese, plus more for garnish
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salt
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pepper
Directions
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Whisk the eggs in a small bowl with a pinch of salt.
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Heat the oil and butter in a shallow skillet with sloped sides over medium heat, until the butter is melted.
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Pour in the eggs and tilt the pan to move the egg from the center to the edges of the pan.
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When the eggs are almost set, add the spinach and cheese to one half of the omelet, then fold the other half over the filling with a rubber spatula.
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Slide the spatula under the omelet to loosen it from the pan, then slide it gently onto a plate.
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Season with salt and pepper, crumble additional cheese on top and drizzle with a bit of olive oil.
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