Spinach and Goat Cheese Omelettes

This weekend we had a visitor, my mom, and we spent our Saturday morning experimenting with spinach, goat cheese, and eggs. We discovered a few things.

  1. Even though she claimed to like it before our cooking adventure, my mom does not like goat cheese.
  2. 2 out of 3 people really enjoy Sriracha with eggs and goat cheese.
  3. If goat cheese is too strong a flavor for you, queso fresco can be substituted instead.

As we often do at Duke’s house, we made three different breakfasts, one for each family member. We specialize in mass customization. This delightful quirk may change after we have kids.

My breakfast consisted of a messy egg white omelette made with four egg whites, goat cheese, spinach, and white balsamic vinegar.

Chris had three eggs, over medium, each on a toasted roll, with spinach, goat cheese, regular balsamic vinegar, and Sriracha.

My mom’s breakfast, the most picturesque of all, was a two egg omelette with spinach, goat cheese, and Sriracha. In spite of what she will tell her friends, she had an awesome breakfast. The moral of this story is that you should not tell the cook that you like goat cheese when in fact you do not.

Spinach and Goat Cheese Omelettes


  • 2 eggs (or 4 egg whites)
  • 1 oz goat cheese
  • 1 cup baby spinach leaves
  • splash of milk (or half & half if you don’t own milk)
  • salt and pepper to taste
  • Suggested toppings: 1 tsp Sriracha or 1 tbsp balsamic vinegar (white or regular)


  • Heat a small frying pan and lightly coat with olive oil spray.
  • Combine eggs (or egg whites) in a small bowl and whisk in milk.
  • Pour egg mixture into pre-heated pan
  • Place spinach leaves on one half of the egg.
  • Crumble cheese over the same half of the egg.
  • When the topping-free side of the egg begins to form bubbles that do not pop, it is solid enough to fold onto the topping side to make the omelette pocket.
  • Loosen edges of the non-topping side of the omelette until you can easily slide a spatula underneath.
  • Carefully fold non-topping side onto the topping side.
  • Cook for a few more minutes on each side.
  • Serve with salt, pepper, and Sriracha and/or balsamic vinegar.

Servings ~ 1
Calories (made with egg whites) ~ 150, Fat ~ 6 g, Carbohydrates ~ 2 g, Protein ~ 26 g

1 comment
  1. brannyboilsover said:

    Lol, I feel bad for your mom but I feel worse for you. What a waste of delicious goat cheese!

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