Spinach and herb omelet
Enjoy a light and flavorful spinach and herb omelet packed with fresh chives, parsley, tarragon, and kale. Enhanced with creamy goat cheese and coconut milk, this nutritious omelet is cooked to perfection in coconut oil and seasoned with a dash of salt and black pepper. Perfect for a healthy breakfast or brunch!
Cook time 8 min
Prep time 10 min
Ingredients:
2.25 eggs1 tbsp chives
1 tbsp fresh parsley
1 tbsp tarragon (estragon)
1 cup spinach
2 tbsp coconut milk
1 dash salt
1 dash black pepper
1 tbsp coconut oil
1 oz kale
1 oz goat cheese
The Spinach and Herb Omelet is a delicious and nutritious way to start your day or enjoy as a light meal. Packed with fresh spinach, herbs, and the tangy flavor of goat cheese, this omelet is not only healthy but also full of flavor. The addition of coconut milk and coconut oil gives it a creamy texture with a hint of tropical flair.
Instructions:
- Wash the spinach and kale thoroughly under cold water.
- Pat dry with a clean towel or use a salad spinner to remove excess water.
- Chop the spinach and kale into bite-sized pieces.
- Rinse the chives, parsley, and tarragon under cold water.
- Pat dry and finely chop all the herbs.
- In a medium-sized mixing bowl, crack the eggs and whisk them until fully combined.
- Add the coconut milk to the eggs and whisk until incorporated.
- Add the chopped chives, parsley, tarragon, salt, and black pepper to the egg mixture.
- Mix well to ensure even distribution of the herbs and seasoning.
- Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
- Once the oil is hot, add the chopped spinach and kale to the skillet.
- Sauté the greens for 2-3 minutes until they are wilted and tender.
- Reduce the heat to low and spread the cooked greens evenly over the base of the skillet.
- Pour the egg mixture over the greens, tilting the skillet to ensure the egg covers all the greens evenly.
- Cook the omelet undisturbed for 2-3 minutes until the edges begin to set.
- Sprinkle the crumbled goat cheese evenly over one half of the omelet.
- Continue cooking for another 1-2 minutes until the eggs are mostly set but still slightly soft in the center.
- Carefully fold the omelet in half over the cheese.
- Using a spatula, gently slide the omelet onto a plate.
- Garnish with additional herbs if desired and serve immediately.
Tips:
- Make sure to whisk the eggs thoroughly to create a uniform mixture, ensuring a fluffy and light omelet.
- Preheat your pan and melt the coconut oil over medium heat before adding the egg mixture to prevent sticking.
- Finely chop the herbs and spinach to ensure they are evenly distributed throughout the omelet.
- Add the goat cheese just before folding the omelet to ensure it melts perfectly without becoming too runny.
- Season to taste with salt and black pepper, but be mindful of the saltiness of the goat cheese.
- Serve the omelet immediately while it's hot for the best texture and flavor.
Cooking this Spinach and Herb Omelet is an easy and rewarding process. By following these steps, you'll create a gourmet meal that brings out the best in simple, fresh ingredients. With its vibrant colors and rich flavors, this omelet is sure to become a favorite in your recipe collection.
Nutrition per serving
2 ServingsCalories 240kcal
Protein 12g
Carbohydrates 3.14g
Fiber 1.26g
Sugar 0.85g
Fat 20g
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