Goat's Cheese & Spinach Omelette


Grilled goat's cheese and spinach wrapped in a light omelette.


Ready in 10 minutes; 2 servings @ 360 cals per serving


  • 1 Goat's Cheese in paper
  • 4 large handfuls of spinach
  • 4 eggs
  • 2 tsp olive oil spread
  • Sea salt
  • Pepper


  1. Turn the grill on. Unwrap the goats cheese and transfer to a baking sheet leaving the paper it was wrapped in underneath. Taking care to ensure the paper is flat (so it doesn't catch fire) place the cheese under the grill for 5 minutes, until golden brown. Then carefully cut into smaller pieces whilst leaving on the paper.
  2. Meanwile, wash the spinach and drain.
  3. Beat 2 eggs in a mug with a fork, stirring in tsp of water.
  4. In a non-stick frying pan, add the olive oil spread and heat until melted on a medium/high heat.
  5. Add the eggs and gently swirl the pan so the bottom is covered, immediately add half the the spinach ensuring the leaves are evenly spread.
  6. Using a spatula gently push in the edges of the omlette and tilt the pan to fill in any gaps with the egg.
  7. As soon as the spinach starts to wilt, add half of the goats cheese pieces to the omelette on one half only, then use the spatula to gently life away the edges and take a peak at the colour. Once golden brown underneath (and as set as you like your eggs cooked on top), carefully lift the half of the omelette without any cheese and fold onto the cheese. Then tilt the pan and slide the folded omelette onto a plate. Finish with a sprinkle of salt and a few twists of black pepper and serve. Repeat steps 3 to 7 for the other serving.

Foodwitch Factoid

Goats cheese is lower in fat than cheddar and the spinach is full of vitamins such as iron.

Suggestions & Alternatives

Delicious on its own, or even healthier with a green salad. To make this meal more substantial serve with a portion of roast vegetables, new potatoes or oven chips.