Craving a breakfast that feels a little fancy but is super easy to make? A Spinach and Goat Cheese Omelette hits all the right notes—creamy, savory, and packed with nutritious greens. Whether it’s a lazy Sunday morning or a quick weekday meal, this omelette brings restaurant-quality flavors right to your table.

Why You’ll Love This Spinach and Goat Cheese Omelette

Fast and Easy: Whips up in under 15 minutes for a no-stress meal.
Healthy and Delicious: Loaded with spinach and creamy goat cheese for a flavorful and nutrient-packed dish.
Perfect Anytime: Great for breakfast, brunch, lunch, or even a light dinner.
Customizable: Add your favorite herbs or veggies to make it your own.

How to Make It

Making a Spinach and Goat Cheese Omelette is straightforward, but a few tips can make all the difference!

Prep Your Ingredients
- Wash and pat dry a handful of fresh spinach leaves (about 1 cup).
- Crumble 1–2 tablespoons of goat cheese and set aside.
- Crack 3 large eggs into a bowl, whisking until well combined and slightly frothy. Season lightly with salt and pepper.
Cook the Spinach
- Heat a small nonstick skillet over medium heat. Add a teaspoon of butter or olive oil.
- Toss in the spinach and sauté for 1–2 minutes until wilted. Remove from the pan and set aside.
Cook the Eggs
- Reduce the heat to medium-low and add another teaspoon of butter to the pan. Once melted, pour in the whisked eggs.
- Gently stir the eggs with a spatula, ensuring even cooking. Let them set slightly, forming a smooth base.
Add the Fillings
- Spread the wilted spinach evenly over one half of the eggs. Sprinkle the crumbled goat cheese on top.
- Fold the other half of the omelette over the filling using your spatula.
Finish and Serve
- Slide the omelette onto a plate and garnish with fresh herbs like chives or parsley. Pair with toast or a fresh salad for a complete meal.

Make Ahead Method

While omelettes are best enjoyed fresh, you can prep some steps in advance:

Prepare the Spinach: Sauté and store it in an airtight container in the fridge for up to 2 days.
Whisk the Eggs: Mix your eggs ahead of time and store them covered in the refrigerator for up to 12 hours.
Cheese Prep: Crumble the goat cheese and keep it ready to go in the fridge.

When ready to cook, simply assemble and proceed with the recipe for a quick, fresh meal.

Pro Tips

Use Fresh Spinach
Fresh spinach works best for this recipe. Frozen spinach can be used, but make sure to thaw and squeeze out excess water to avoid a soggy omelette.
Whisk Thoroughly
Whisking the eggs well incorporates air, making the omelette fluffy. Aim for a pale yellow mixture with no streaks.
Go Low and Slow
Cooking the omelette over medium-low heat ensures the eggs stay tender and don’t overcook or brown.
Add Cheese Late
Adding the goat cheese just before folding ensures it stays creamy and doesn’t melt too much into the eggs.
Season Lightly
Goat cheese is naturally salty, so go easy on the seasoning. Taste as you go!

Storage Options

Fridge: Store leftovers in an airtight container for up to 1 day. Reheat gently in a skillet over low heat.
Freezing: Not recommended—omelettes tend to lose their delicate texture after freezing.

Tools for This Recipe

Nonstick Skillet: A small, high-quality skillet is key for an evenly cooked omelette.
Silicone Spatula: Perfect for stirring and folding without damaging the pan or the eggs.
Mixing Bowl: For whisking the eggs to perfection.

FAQs

Can I use a different cheese?
Absolutely! Feta, cheddar, or cream cheese would all work as delicious substitutes for goat cheese.

What if I don’t have fresh spinach?
You can use frozen spinach, but make sure to thaw and drain it well to prevent excess moisture in your omelette.

How can I make it dairy-free?
Skip the goat cheese or use a dairy-free cheese alternative. Replace butter with olive oil for sautéing.

Can I add other vegetables?
Definitely! Sautéed mushrooms, bell peppers, or onions would be fantastic additions. Just don’t overcrowd the omelette to keep it easy to fold.

Variations and Substitutions

Herb-Infused: Add fresh chives, parsley, or dill to the eggs for extra flavor.
Veggie Boost: Add diced tomatoes, mushrooms, or bell peppers for a heartier omelette.
Cheese Switch-Up: Use feta, Parmesan, or even mozzarella for a different cheesy vibe.
Protein Option: Pair with a side of smoked salmon or grilled chicken for a balanced meal.

Let me know how this recipe turned out for you! Did you add your own twist, or keep it classic? Share your thoughts in the comments below—I can’t wait to hear! 😊

Spinach and Goat Cheese Omelette

A creamy, savory omelette filled with fresh spinach and tangy goat cheese—perfect for any time of day.

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Prep Time 5

Cook Time 7

Total Time 12

Course Breakfast, Lunch

Cuisine American

Servings 1

Ingredients

3 large eggs
1 cup fresh spinach leaves
1 –2 tbsp crumbled goat cheese
2 tsp unsalted butter or olive oil
Salt and pepper to taste

Instructions

Crack eggs into a bowl and whisk until smooth. Season lightly with salt and pepper.
Heat a nonstick skillet over medium heat and add 1 tsp butter. Sauté spinach until wilted; set aside.
Add another tsp of butter to the skillet and pour in the eggs. Stir gently with a spatula to create small curds.
Let the eggs set slightly, then add spinach and goat cheese on one half.
Fold the omelette in half, slide onto a plate, and serve immediately.