Spinach & Goat Cheese Omelette Recipe

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat.

Add the diced potatoes in a single layer. Let cook undisturbed 4–5 minutes to get a golden crust, then stir or flip pieces to brown evenly.

Add the diced onion, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to medium, cover for 4 minutes to allow potatoes to steam through, then uncover and cook another 3–4 minutes until tender and crisped. Transfer to a warm plate and keep warm while you cook the eggs.

While potatoes cook, bring a small pot of salted water to a boil. Add trimmed green beans and blanch 2 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking; drain again and pat dry.

Heat a small sauté pan over medium heat. Add 1 tsp olive oil. Add green beans and sauté 2–3 minutes until lightly blistered. Season with a pinch of salt and pepper and optional 1/2 tsp lemon zest. Keep warm.

Crack the eggs into a bowl, add 2 tbsp milk, 1 tsp salt and 1 tsp black pepper. Whisk until thoroughly combined and slightly frothy.

Mince the garlic clove. Heat a 9–10 inch nonstick skillet over medium heat and add 1 tbsp butter. When butter foams, add the minced garlic and cook 20–30 seconds until fragrant (do not brown).

Add the spinach and sauté 1–2 minutes until wilted and excess moisture has evaporated. Spread spinach evenly in the pan.

Pour the beaten eggs over the spinach, tilting the pan so the eggs spread in an even layer. Reduce heat to medium-low. Using a spatula, gently pull the set edges toward the center and tilt the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but slightly moist on top, 1.5–2 minutes.

Crumble 2 oz goat cheese evenly over half the omelette and sprinkle optional chopped chives. Fold the empty half over the filling and let sit 20–30 seconds to warm the cheese. Slide omelette onto a plate.

Toast 2 slices of bread to desired doneness. Spread with 1 tsp butter while hot.

Place the omelette on the plate, add a portion of breakfast potatoes and the sautéed green beans alongside. Taste and adjust seasoning with a pinch of salt and pepper if needed. Serve immediately.