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Lilly’s Table

 
 
Oven Poached Asparagus
© Lillys-Table.com Photo of Greens & Goat Cheese Omelette
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Greens & Goat Cheese Omelette

from Asparagus, Goat Cheese + Greens Omelette, the Week of April 23, 2017.
View the next recipe for this meal.

Any extra greens from spinach to dandelions to mustard greens will work for this omelette. And truly your favorite cheese will substitute nicely as well.

Ingredients

  • 2 cups spinach, or any dark leafy green
  • 1 pinch salt
  • 1 tablespoon butter, unsalted, or olive oil
  • 1 egg
  • 1 ounce goat cheese, or your favorite cheese

Serving Size: 1 Person

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Preparation Instructions

Heat a skillet over medium-high heat. Add in the wet greens and steam lightly until wilted. Sprinkle with a pinch of salt and set aside.

Wipe out the pan, reduce the heat to medium-low. Add in the butter/olive oil. Swirl around the pan, when it is melted pour in the beaten egg in a thin layer. Sprinkle with a tiny pinch of salt.

Sear and loosen the egg from the pan. Flip it over. Sprinkle in the goat cheese and add the greens.

Flip one side over, folding the omelette in half. Shake the pan and when it loosens, slide it out on to a plate.