Herbed Goat's Cheese & Spinach Folded Omelette

⏱ 12 min · Serves 1

A silky three-egg omelette folded around melting goat's cheese, wilted spinach and a shower of fresh herbs. Ten minutes from pan to plate, and far more elegant than it has any right to be.

Per serving: 535 kcal · 31.0g protein · 6.0g carbs · 43.0g fat

Ingredients

• 3 large eggs
• 1 tbsp whole milk or water
• 1/2 tsp fine salt
• Pinch of freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 60g baby spinach
• 1 small garlic clove, thinly sliced
• 40g soft goat's cheese, crumbled
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh flat-leaf parsley
• Squeeze of lemon juice

Method

1. Crack the eggs into a bowl, add the milk, salt and pepper, and beat with a fork for about 30 seconds until completely uniform and slightly frothy.
2. Heat the olive oil in a 20cm non-stick pan over medium heat. Add the garlic, cook 20 seconds until fragrant, then add the spinach and a pinch of salt. Toss until just wilted, 1-2 minutes.
3. Tip the spinach onto a plate, squeeze over a little lemon juice and press out any excess liquid. Wipe the pan clean.
4. Return the pan to medium-low heat and melt the butter until foaming but not browning. Pour in the eggs.
5. Let the eggs sit for 10 seconds, then stir gently with a spatula, pulling the set curds inwards, for about 45 seconds. Stop stirring and smooth the top when the surface is still glossy and slightly wet.
6. Scatter the spinach, goat's cheese and most of the herbs over one half of the omelette. Cook 30 seconds more until the base is set but pale.
7. Fold the bare half over the filling, slide onto a warm plate, and top with the remaining herbs and a final crack of pepper. Eat immediately.