I am by no means what anyone would describe as a good cook – but I try. And more importantly, I actually enjoy cooking for the most part. Cutting back on processed food has been an important goal for me in 2016. I’ve learned so much about nutrition in the past year and I absolutely see the benefits that come from eating fresh food – as close to it’s natural state as possible.
This weekend – I made one of my favorite dishes and I thought I would share the recipe with you. This dish is super easy and takes less than 10 minutes to prep and cook.
1 cup chopped fresh spinach
1/4 cup crumbled goat cheese
1/4 cup shredded cheddar cheese
3 tablespoons olive oil
Heat the olive oil in a cast iron pan over a medium high flame.
SIDE NOTE: Texas Hill Country Olive Co. makes a jalapeno infused olive oil that I tend to overuse in everything I cook because it’s just that delicious. We stumbled onto it after a visit to the farmers market last weekend and I am obsessed. You can find it here.
While the olive oil is heating up, break the eggs into a bowl and scramble lightly with a fork. The goal is a uniform color and texture.
Pour the eggs into the pan, covering the entire bottom of the pan with the eggs. Cook over medium high heat for 2-3 minutes. Once the yolk mixture is cooked on the edges and is slightly runny in the center, flip your omelet. It’s best to do this quickly and with a large spatula.
Add the spinach and goat cheese to cover 1/2 of omelet. Cook 1 minute and then fold the empty omelet side over your spinach and goat cheese. Reduce the heat and let the omelet cook for another 1-2 minutes before plating. Sprinkle with the cheddar, add salt and pepper to taste and serve!