Spinach Omelet with Creamy Goat Cheese

A spinach and cheese omelette served on a white plate with cherry tomatoes, fresh spinach leaves, and cilantro, with a fork on the side.

Spinach Omelet with Creamy Goat Cheese

This spinach omelet with goat cheese is creamy, flavorful, and ready in minutes. Fluffy eggs fold around tender greens and melted goat cheese for a simple breakfast that feels balanced and satisfying.

Course Breakfast

Cuisine American, International

Keyword baby spinach, cooking time, egg mixture, feta, omelet, omelet recipe, omelette, skillet, spatula, spinach, spinach leaves, spinach omelet, spinach omelette, whisk, wilt

Prep Time 5

Cook Time 5

Servings Servings

Calories 446kcal

Author Zuzana Paar

Equipment

Ingredients

3 Large Eggs
1 Cup Fresh Spinach chopped
2 Ounces Goat Cheese crumbled
1 Tablespoon Butter
1/2 teaspoon Salt to taste
1/4 teaspoon Pepper to taste

US Customary - Metric

Instructions

Chop the spinach, crumble the goat cheese, and keep butter and seasonings within reach so cooking goes smoothly.
Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until fully blended and smooth.
Melt butter in a non-stick skillet over medium heat, then sauté the spinach just until wilted.
Pour eggs over the spinach, cook until mostly set, add goat cheese to one side, fold, and cook another minute until warm and creamy.

Notes

Make sure the skillet is hot before adding the egg mixture. This helps the omelet set quickly without sticking and keeps the spinach from overcooking.
Tear the spinach leaves into smaller pieces for even distribution. It makes each bite balanced with greens and egg.
Let the goat cheese sit at room temperature for a few minutes before adding. Soft cheese melts better and adds a creamy texture without curdling.
Don’t overfill the omelet with spinach or cheese. Keeping it light makes it easier to fold and gives a soft, fluffy finish.

Nutrition