Have you ever had a goat cheese omelet? It’s a far cry from the usual ham and cheese fare, that’s for sure. Goat cheese delivers a tangy punch of flavor with a smooth, creamy texture. I could eat it by the spoonful! Who am I kidding? I have eaten it by the spoonful. Goat cheese will transform any basic boring omelet into a real treat. Add in some spinach, and you’ve got yourself an earthy, nutritious, low carb breakfast.
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Not a fan of goat cheese omelets? Try my ricotta frittata recipe for a healthy keto breakfast instead!
The Goat Cheese Omelet Recipe with Spinach
Omelets can be a dream food for a low carb diet when stuffed with keto friendly foods. The combinations are endless, but my go-to’s are usually cheese, low carb vegetables, and meat or seafood. This recipe doesn’t have any meat, so if you’re a keto vegetarian today’s your lucky day.
The Goat Cheese & Spinach Filling ?
One thing you need to remember about omelet fillings: you don’t want them to be wet. That means when your mixture consists of moist ingredients, you need to drain or wick away as much excess moisture as possible. A wet, watery omelet is no bueno.
We are wilting down raw spinach for this goat cheese omelet recipe, and it’s going to get pretty wet as a result. Don’t just drain the spinach, squeeze it to get the extra water out. Then and only then is it okay to use as an omelet filling! We’ll add in some seasoning (garlic powder, chili flakes, salt) and set it aside until the eggs are ready.
The goat cheese mixture is simple to whip up. Just combine goat cheese with dried thyme, garlic powder, and salt by gently mashing and mixing. Pretty straightforward. Once the omelet encases it, the cheese melts into this soft, gooey layer of tangy heaven. OMG.
The Eggs ?
I don’t care much for what adding extra liquid does to the texture of eggs when it comes to omelets, so I typically leave out things like heavy cream. You can’t go wrong by sticking with straight-up beaten eggs. Seriously, you can create light, fluffy eggs by getting down to business with your whisk and save yourself some calories.
You’re going to want to use an 8-inch non-stick skillet. Any larger and you run the risk of super thin eggs that tear once you wrap the filling. A smaller skillet will give you an odd, thick egg-shaped disk that’s difficult to fold. 8 inches, folks!
Heat your skillet over medium heat and pour your eggs into the skillet. From the moment your eggs hit the skillet until you are stuffing them with their filling, you should be agitating the eggs. I like to shake and swirl the bejeezus out of the skillet while it’s directly on the burner and use the edge of the spatula to press in and let the raw runny egg spill over to hit the pan. Add in your filling once the egg runny egg sets. For this recipe, I layer in the spinach first, then crumble the goat cheese mixture over the top.
Enjoy your goat cheese omelet with spinach!
Goat Cheese Omelet Recipe with Spinach
- Wash the spinach and without drying, place in pot on stovetop over medium high heat for 3 minutes to wilt the leaves.
- Once the leaves have wilted, remove the spinach from heat and allow them to cool slightly. Drain the excess water from the spinach, pressing and squeezing to release the moisture.
- Add red pepper flakes, half of the garlic powder, and a pinch of salt to the spinach and mix thoroughly.
- In a small mixing bowl, combine goat cheese, the remaining garlic powder, thyme, and a pinch of salt.
- Heat an 8-inch non-stick skillet over medium heat.
- In a small mixing bowl, whisk the eggs together. Add a pinch of salt and pepper to the egg mixture.
- Pour the beaten eggs into the hot non-stick skillet and shake pan back and forth over the burner.
- Continue swirling and moving pan back and forth until egg on top begins to solidify and is no longer runny.
- Place the spinach mixture on the egg in a line down the middle.
- Crumble the goat cheese mixture over the spinach.
- Fold one edge of the omelet over the spinach and goat cheese, then the opposite edge over that.
3g net carbs per omelet
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