Goat Cheese Omelet Recipe with Spinach
A tangy goat cheese omelet filled with spinach for a protein packed breakfast.
red chili flakes
Salt to taste
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