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Goatchella

Yields1 ServingPrep Time5 minsCook Time10 mins

Dancing. Jumping. Screaming. Sweating. All the crowd chanting one name. Crazy lights everywhere, but not enough to blind you – just to make you feel alive… Do you know what I’m talking about? Yes, exactly! The breakfast with all the family expecting your spectacular goat cheese omelets! (Bet you didn’t see that one coming *wink*. Fun fact: we love a good pun.) How do you make these omelets with fresh spinach, goat cheese, tomato, red onion, you may wonder? Here we are to teach you!

Goatchella: Omelet w. Fresh Spinach, Goat Cheese, Tomato & Red Onion

The ingredients
 1 tsp of the oil of your preference.
 3 eggs.
 1 tsp butter.
 2 oz of delicious, crumbled goat cheese.
 cup of fresh spinach.
 A handful of chopped onions.
 A handful of chopped fresh tomatoes.
 Salt and pepper (optional).
Let's do this:
1

In a bowl, whisk the eggs with all the grace you can muster (the taller the bowl, the better. Let’s avoid spilling) and add salt and pepper to your preference.

2

Heat the oil in a nonstick frying pan over medium-high heat (closer to medium, though). Then add the eggs and let it start setting.

3

BEFORE THE EGGS ARE SET AND DRY (we use capitals to EMPHASIZE the importance), add the crumbled goat cheese and the spinach over the eggs in the pan.

4

Then the eggs are set, add the thinly sliced red onions and tomatoes. Now, CAREFULLY, fold the omelet. We recommend you using a rubber spatula, metal can be aggressive and ruin the pan.

5

Once you fold, cook until you can smell the suit aroma of melted cheese combined with spinach – or, you know, for about 1 minute in medium heat.

6

Serve in the prettiest china you have.