“Herb Goat Cheese and Spinach Omelet”

Do you love omelets? How would you like to mix your omelet up in one bowl and pour your fixins in one dish?You will use a skillet but that’s it saving loads of time. I love anything that will make breakfast a treat for my family and friends but the less work the better. Deliciously creamy with a healthy twist is my Herb Goat Cheese and Spinach Omelet. A simple and easy recipe perfect for a holiday brunch or feeding the family something different for breakfast. When everyone is together on the weekends I find it’s the best time to prepare meals we don’t get to make throughout the week.

Herb Goat Cheese and Spinach Omelet

Most ingredients I’m sure you’ll already have in your kitchen so your trip to the grocery store is minimal in expense. Herb Goat Cheese and Spinach Omelet can be prepared the night before. Just bring your dish to room temperature about 30 minutes before baking. Putting cold dishes in a hot oven can cause breakage. Use a decorative baking dish for the holiday season making this a festive occasion.

Herb Goat Cheese and Spinach Omelet

So I said one bowl mixing is the fun of making this baked omelet. First butter an 8×8 baking dish with butter and set aside. Using a skillet, saute bacon, remove and drain. In bacon fat, saute shallots then add spinach and cook until wilted. Then in a large mixing bowl, beat eggs and add in milk or heavy cream, Monterey Jack cheese and crumbled goat cheese. Stir in bacon mixture, mixing until combined. Pour omelet into prepared baking dish and bake. Bacon can be omitted if you prefer or use ham or sausage instead. Rather than using Jack cheese, mix in another favorite cheese. This recipe is so adaptable and as a result makes Herb Goat Cheese and Spinach Omelet a keeper you’ll make over and over anytime.

Herb Goat Cheese and Spinach Omelet

Check your pantry and refrigerator and make a list of what you may need to make my Herb Goat Cheese and Spinach omelet this weekend. The creamy egg texture, tang of goat cheese and bites of bacon are just what the elves have ordered. Your family will thank you and don’t be surprised if someone later on says, “Hey, make that egg dish you made for the holidays.” That will definitely bring a smile to your face. Enjoy and Happy Holidays!

Herb Goat Cheese and Spinach Omelet

 

Herb Goat Cheese and Spinach Omelet

 

Herb Goat Cheese and Spinach Omelet

1/3 to 1/2-pound bacon, diced

2 shallots, minced

2 ½ cups baby spinach

8 eggs

1/3 cup whole milk or heavy cream

1/2 t. kosher salt

1/4 t. black pepper

1 cup shredded Monterey Jack cheese plus 1/4 cup for top

4 oz. package herb goat cheese, crumbled

2 T. chopped fresh parsley, for garnish

 

Heat oven to 400 degrees. Lightly butter an 8×8 baking dish and set aside.

Fry bacon until crispy and fat is rendered. Remove to drain on paper towel and set aside.

In 2 T. bacon fat left in skillet, sauté shallots about 3 minutes then add in baby spinach and cook until wilted. Remove from heat.

In a large mixing bowl, beat eggs then add in milk or cream, salt, pepper, Monterey Jack cheese, crumbled goat cheese, and bacon mixture, mixing until combined.

Pour omelet into prepared baking dish. Bake for 25 minutes or until set and lightly browned. Sprinkle top with remaining cheese and return to oven for an additional five minutes or until cheese melts. Cheese can also be sprinkled on before baking if desired.

Remove from oven and sprinkle top with parsley before serving.

Makes 6 servings. Carbs, 3.8 g.