Waking up late on a Saturday morning almost always calls for an adventure in the little world I like to call yummy breakfast land. Today was no exception. Escorted by a delicious iced coffee with a mocha swirl from where else but Dunkin Donuts, I looked into the refrigerator and I was almost instantly wooed by the crumbled goat cheese and decided to base my breakfast delight around the creamy, gooey, and delicious ingredient. Greetings morning time!
Spinach, Tomato, Red Onion, and Goat Cheese Omelet (The Juice)
What to pack for this adventure
2 eggs
2 tablespoons milk
1/4 cup fresh spinach, chopped
1 Tablespoon red onion, chopped
1 Tablespoon tomato, chopped
2 Tablespoons crumbled goat cheese
1/2 teaspoon minced garlic
salt and pepper to taste
Guidelines
In a bowl, crack the eggs, add the milk and whisk together until incorporated. Add the goat cheese, red onion, tomato, garlic, and spinach and mix together.
Spray frying pan with cooking spray and heat to medium. Add all the ingredients of the bowl evenly on the pan. Use a spatula to lift up edges of omelet and til the pan to let all the cheesy egg juices on top fill in underneath.
Cook about 5 minutes or until underside is a nice golden brown. Flip over one side of the omelet, reduce heat to low, and cover. After a minute or two, the cheese on the inside will be at a perfect level of gooeyness, and ready to serve.
Today I paired this omelet with a slice of buttered whole wheat toast and some delicious orange slices. DISCOVERY! If you keep oranges at room temperature they are way juicier when you eat them from the rind.
Enjoy!
