Herby Goat's Cheese Omelette with Buttered Spinach

⏱ 12 min · Serves 1

A soft, barely-set three-egg omelette folded around tangy goat's cheese and a tangle of garlicky buttered spinach. Ten minutes from fridge to plate, and it eats like a treat.

Per serving: 600 kcal · 31.0g protein · 6.0g carbs · 50.0g fat

Ingredients

• 3 large eggs
• 1 tbsp whole milk or water
• 1/4 tsp fine salt
• Pinch of freshly ground black pepper
• 20g unsalted butter, divided
• 100g baby spinach
• 1 small garlic clove, thinly sliced
• 40g soft goat's cheese, crumbled
• 1 tbsp chopped chives
• 1 tsp chopped dill or 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 20 seconds until completely uniform and slightly frothy. Stir in the chives and dill.
2. Melt half the butter 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 for 1-2 minutes until just wilted.
3. Tip the spinach into a sieve, press gently to drain, then add a squeeze of lemon. Wipe the pan clean.
4. Return the pan to medium-low heat with the remaining butter. When it foams, pour in the eggs.
5. Let them sit for 10 seconds, then stir slowly with a spatula, pushing the setting curds to the centre, for about 45 seconds. Stop stirring and let the base set while the top is still glossy and slightly wet.
6. Scatter the goat's cheese and spinach over one half of the omelette. Cook 30 seconds more.
7. Fold the bare half over the filling, slide onto a warm plate, and finish with a little more pepper and any leftover herbs. Eat immediately.