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
Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 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

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sun-Dried Tomato and Fennel Stuffing

Recipe courtesy of Tiffani Thiessen

Souffleed Spinach Omelet

Recipe courtesy of Laura Calder

Creamed Spinach

Recipe courtesy of Tyler Florence

Spinach and Cheese Dip

Recipe courtesy of Chuck Hughes

Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Sausage and Goat Cheese Egg Casserole

Recipe courtesy of Tiffani Thiessen

French Lentils with Walnuts and Goat Cheese

Recipe courtesy of Laura Calder

Goat Cheese and Red Pepper Frittata

Recipe courtesy of Tiffani Thiessen

Cheese and Spinach Puff Pastry Pockets

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here