The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.
Recipe courtesy of Dave Lieberman
15 min
5 min
10 min
4 servings

Nutrition Info



  • 2 big handfuls baby spinach
  • 2 tablespoons butter
  • 8 pieces sun-dried tomato packed in oil, drained and finely chopped
  • 2 scallions, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 6 large eggs
  • 2 ounces goat cheese (1/2 a small log), cut into thin slices


Wash and dry the spinach then chop it coarsely.

Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.

Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.

Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.

Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.

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