Omelet with Goat Cheese and Fresh Spinach

A spinach and feta omelette is folded on a plate with a cherry tomato, fresh cilantro, and a fork beside it.

Omelet with Goat Cheese and Fresh Spinach

This goat cheese and spinach omelet is a simple breakfast packed with flavor and protein. Fluffy eggs, creamy goat cheese, and fresh spinach come together for a meal that feels both wholesome and satisfying.

Course Breakfast

Cuisine American, International

Keyword breakfast, cook, delicious, egg, goat cheese, goat cheese omelet, goat cheese omelette, ingredient, omelet, omelet recipe, omelette, omelette recipe, pan, pepper, recipe

Prep Time 5

Cook Time 5

Servings Serving

Calories 223kcal

Author Zuzana Paar

Equipment

Ingredients

1½ Large Eggs
½ Cup Fresh Spinach chopped
1 Ounce Goat Cheese crumbled
½ Tablespoon Butter
1 Pinch Salt to taste
1 Pinch Pepper to taste

US Customary - Metric

Instructions

Chop the spinach, crumble the goat cheese, and have the butter and seasonings ready.
Whisk the eggs with salt and pepper until smooth.
Melt the butter in a pan and cook the spinach until wilted.
Pour in the eggs, cook until mostly set, add the goat cheese, fold, and cook until done.

Notes

Keep the filling light and fresh. Using fresh spinach prevents the omelet from becoming heavy. Lighter fillings also allow the goat cheese to melt evenly and stay creamy.
Cook on medium-low heat. Slow cooking ensures the eggs stay soft and frothy rather than runny or overcooked. This gives the omelet a creamy and cheesy texture that’s easy to enjoy.
Add cheese at the right moment. Sprinkle goat cheese just before the eggs finish cooking. This ensures the cheese melts slightly without making the omelet too gooey or watery.

Nutrition