Spinach and Goat Cheese Rolled Omelet

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After several weeks of nothing except smoothies and herbal tea for breakfast, you’d better believe that I’m craving some typical breakfast foods hardcore. Unfortunately bacon and sausage are out for just a couple more days, as are gluten-free waffles, pancakes, and the like.  But organic eggs, spinach and goat cheese do make the cut.  Only stipulation was it had to be after 5 p.m.  No worries, I’m a huge fan of breakfast for dinner.

To keep this nice and light, I used Heidi’s Skinny Omelet recipe for inspiration.  Eggs are cooked almost crepe-like and rolled up with some greens and cheese, which allows the spinach to keep its integrity while the goat cheese gets nice and warm and gooey.  As much as I hate to admit it, this was a nice change from my usual epic (read: heavy) breakfasts, which usually send me into a food coma.  And the icing on the cake is that this is fast.  Like on the table in under five minutes fast.

And just a word of thanks for sticking with me during cleanse month.  I’m already researching the next couple countries I’ll be cooking from and I’m pretty psyched to get back in the swing of cooking from some new locations.

Spinach and Goat Cheese Rolled Omelet

Yield: 1 serving


* 2 eggs, well beaten
* handful spinach
* several Tablespoons crumbled goat cheese
* salt and pepper
* pat of butter for cooking


Heat the pat of butter in a large skillet or fry pan over medium-high heat. Add the eggs and immediately swirl the pan to evenly distribute the eggs around the pan. Sprinkle the top with spinach, goat cheese and season lightly with salt and pepper. When the eggs are set, roll the eggs up like a crepe and remove to a plate. Slice diagonally into two pieces, if desired.

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