I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Spinach and Goat Cheese Omelette
...in your mind.
Spinach and Goat Cheese Omelette

Spinach and Goat Cheese Omelette

Makes 1 - There’s just something so right about this it’s crazy. And while an omelette with say, bacon and mushrooms is excellent for breakfast - this combo seems to cross all mealtime boundaries. It’s not just good for breakfast, lunch and dinner, but especially late night - as in just the 2 of you...a couple glasses of a crisp white wine...on the roof under a big blanket. What? A guy can dream can’t he?


  • A handful of frozen spinach (however much you would like in your omelette)
  • 2 eggs, well beaten
  • Kosher salt and freshly ground pepper
  • Butter
  • Goat cheese crumbles


  1. Heat a non-stick skillet on the stove, add in the frozen spinach and cook until there isn’t anymore liquid (but not until it starts sticking)
  2. In a small bowl beat the eggs with a pinch of salt and pepper
  3. Add about a teaspoon of butter to the spinach and melt it, spreading it evenly over the pan
  4. Pour the eggs over the spinach and cook, pulling the edges away from the pan with a spatula and letting the egg run behind
  5. When the eggs are set but still a bit moist on top put goat cheese crumbles on one half and fold the other half over to cover the crumbles and let cook about 1 minute
  6. Flip the entire omelette to the second side and cook for another minute then slide it onto a plate
  7. Sprinkle with a little more fresh ground pepper, grab 2 forks, a blanket and head up to the roof.