Spinach and Goat Cheese Omelets

So here’s another recipe from Easter Brunch that was a huge hit: Spinach and Goat Cheese Omelettes. People could not believe their taste buds and ears when I told them this recipe was completely diet-friendly! I was thrilled with how many compliments people gave these omelets. One person said, if this is diet food, I need to be on this diet. 🙂

So here’s what I did to turn a moderately healthy but high calorie recipe into an “Eat Clean” recipe that was both healthy and moderate in the calorie count (~150 cal if divided into 8 servings). I modified a Gordon Ramsay recipe to increase the number of servings, increase the nutritional value including more lean protein and veggies, and decrease the fat per serving while keeping all the flavor. To do that, I kept the number of whole eggs the same at 4 but added a carton of egg whites, equal to 10 egg whites. I increased the baby spinach from 2 oz. to 6 oz. I eliminated the 2 tsp. butter and decreased the olive oil from 2 Tbsp. to 4 tsp. I kept the amount of goat cheese the same at 4 oz. but increased the amount of Parmesan Reggiano from 2 Tbsp. to 3 Tbsp. and upped the quantities of sea salt and black pepper. Overall, this upped the number of proposed servings from two to between four to eight depending on whether this is the only main course or served in a buffet as we did.

Spinach and Goat Cheese Omelets for a Crowd


Special Equipment: Broiler, broiler-safe skillet, large sauté pan
Serves 4 as a main dish or 8 as a side dish

Ingredients

6 oz. baby spinach
1 tsp. olive oil
4 whole eggs
1 container egg whites, equivalent to 10 egg whites
1 Tbsp. olive oil
Sea salt to taste (I prefer red Hawaiian sea salt)
Fresh ground black pepper to taste
4 oz. goat cheese
3 Tbsp. finely grated Parmesan Reggiano

  1. Preheat the broiler. Heat a large sauté pan over medium-low heat. When skillet is hot, add 1 tsp. olive oil and tilt the pan to coat the bottom in the film of oil. Add the baby spinach to the pan. Stir and toss with a wooden spoon until the spinach is lightly wilted. Remove the spinach from the heat and place on paper towels. Tease the spinach leaves apart with a fork. Set aside.
  2. In a medium mixing bowl, whisk the whole eggs and the egg whites. Do not add salt and pepper.
  3. Heat the broiler-safe skillet over medium-high heat (medium for cast-iron). When you feel a good heat rising, add 1 Tbsp. olive oil and tilt the pan to coat.
  4. Pour the whisked eggs into the skillet. Using a metal fork, continuously stir, scraping the bottom of the pan to ensure the eggs do not stick. When eggs are 2/3 set, stop stirring, making sure the eggs are evenly distributed prior to the next step.
  5. Add the spinach leaves, spreading them evenly over the surface of the eggs. Sprinkle with sea salt and black pepper to taste. Pinch the goat cheese into small pieces, spreading over the top of the spinach. Sprinkle the Parmesan evenly over the omelet. Turn off the stove burner.
  6. Place skillet under the broiler until the cheese is lightly browned but not burnt, about 1-4 minutes depending on your broiler and pan. Serve in the pan at the table or at the buffet.
Advertisements

2 thoughts on “Spinach and Goat Cheese Omelets

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s