Jul 14 2026
Restaurants›Prelude Breakfast Bar›Reddy Goat Recipe

Reddy Goat Recipe

Inspired by Prelude Breakfast Bar
Time30m
Serves2

Omelet or scramble cooked with blistered tomatoes, onions, spinach, and goat cheese. Comes with a side of potatoes.

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Ingredients

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Omelet/Scramble Ingredients

Side Potatoes Ingredients

Method

Preparing the Omelet/Scramble

  1. 1

    Blister the Tomatoes

    In a skillet over medium heat, add 1 tablespoon of olive oil and let it warm. Add the cherry tomatoes and cook for about 5-7 minutes until they are blistered and slightly charred. Remove from heat and set aside.

  2. 2

    Sauté Onions

    In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 3-4 minutes.

  3. 3

    Add Spinach

    Add the spinach to the skillet with the onions and cook until wilted, about 2 minutes.

  4. 4

    Prepare Eggs

    In a bowl, whisk together the eggs, salt, and black pepper until well combined.

  5. 5

    Cook the Omelet/Scramble

    Pour the egg mixture into the skillet with the vegetables. Gently stir to scramble or let it cook undisturbed for an omelet. Cook until the eggs are set, about 5 minutes.

  6. 6

    Add Goat Cheese

    Sprinkle the goat cheese over the top of the eggs, allowing it to melt slightly before serving.

Preparing the Side Potatoes

  1. 7

    Cook Potatoes

    In a pot of boiling salted water, add the diced potatoes and cook until fork-tender, about 10-12 minutes. Drain and set aside.

  2. 8

    Sauté Potatoes

    In a skillet, heat the butter over medium heat. Add the cooked potatoes along with garlic powder, paprika, salt, and pepper. Sauté for about 5 minutes until crispy and golden brown.

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