Sunday Supper with Emeril: Breakfast for Dinner, Spinach and Goat Cheese Omelet

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Издатель Sep 28, 2026

Spinach and Goat Cheese Omelet

3 large eggs
2 tablespoons heavy cream
Salt and finely ground white pepper, to taste
2 tablespoons butter
1/3 cup minced onion
Large handful of baby spinach, any tough stems removed
2 to 3 ounces soft, mild goat cheese
Emeril’s Original Essence, for garnishing

In a mixing bowl, combine the eggs and heavy cream. Season with salt and white pepper to taste and whisk well to combine.

In a medium nonstick skillet over medium-high heat, melt the butter and sauté the onion until translucent. Add the spinach and cook briefly, then add the eggs and, using a rubber spatula, move everything around so that the spinach is evenly mixed in with the eggs. Cook, undisturbed, until the eggs firm up to form a crust on the bottom. Break the goat cheese into crumbles and arrange it in a line down the center of the omelet. Continue to cook without moving the eggs until the bottom begins to brown. When the eggs are cooked most of the way but still slightly runny on top, fold one side of the omelet up and over the line of goat cheese, then do the same with the second side, forming a folded omelet. (The eggs will continue to cook as you are folding the omelet.

Carefully slide the omelet out of the pan onto a serving plate and sprinkle with a bit of Essence. Enjoy!

Makes 1 large omelet

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