Spinach, Goat cheese, and Grape Tomato Omelets
Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 3 omelets with filling
- 1 pgke frozen spinach, thawed and squeezed dry
- 4 oz herbed goat cheese, room tempurature
- 9 eggs, 3 per person
- 6 tbsp milk
- 1/2 pint grape tomatoes, cut in 3rds
- 6 slices new york cheddar cheese, 2 slices ommelet
- 1/8 tsp nutmeg
- Heat a small skillet to medium heat. Add the spinach and some salt and pepper. Cut the tomatoes into 3rds before adding to the spinach. Cook until the tomatoes are cooked just enough to warm through with out getting mushy. Take off of heat. To a medium sized bowl add the spinach and tomatoes to the goat cheese. Add the nutmeg and mix thoroughly. Taste the mixture and add more salt and pepper if need be.
- Wipe out the skillet and dry very well. Set the pan back on the stove and lower the temp to medium low heat. In a small bowl, crack 3 eggs; add some salt and pepper and 2 tbsp milk (and some hot sauce if you like a little spice) and whisk until mixture comes together. Spray skillet with some nonstick cooking spray and add the eggs. Cook covered on medium-low heat until eggs are completely cook(don't jiggle and don't look wet). Split 2 slices of cheese in half and lay 1 slice at the top and 1 slice at the bottom of the omelet. Add 1/3 of the spinach mixture to bottom half of the omelet; gently fold over the top half and cook until cheese is melted. Repeat for other 2 omelets. If only making 1 omelets mixture is good for about a week. Serve with a bagel and some orange juice for a rounded breakfast. Or for brunch it would go great with some mimosas and croissants!