| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
- 2 Cups spinach fresh, well rinsed
- 1/2 Cup cherry tomatos chopped
- 4 Tbsp goat cheese crumbled
- 1/4 tsp salt
- 4 Large eggs
- 1/4 tsp black pepper
Ingredients
|
Instructions
- Grease a pan and warm on medium heat. Once hot, add the tomatoes, salt, and pepper. When the tomatoes begin to cook, add spinach and cook until wilted. Stir in the cheese, and set aside mixture in a side dish.
- Making sure the pan does not have residue, re-coat with oil or butter. In a small bowl, blend 2 eggs at a time briskly with a fork, and pour onto pan. Give the egg a quick stir with a spatula, and then use it to push eggs toward the center of the pan. Tilt the skillet to let the uncooked eggs fill the areas around the edges.
- Sprinkle a portion of the spinach mixture over the omelet and let cook until almost set (bottom should be golden).
- Use spatula to fold the omelet in half, and empty gracefully onto plate.
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