Omelette aux épinards et fromage de chèvre – spinach and goat cheese omelette Recipe
This French omelette with spinach and goat cheese is a filling yet light breakfast or quick dinner. In France, omelettes with various fillings are a common choice in small bistros, especially for brunch or a simple evening meal. Here, creamy goat cheese combines with gently sautéed spinach, creating a green-and-white filling wrapped in a golden egg exterior.
A bistro-style French omelette that feels both comforting and fresh, with creamy goat cheese and garlicky spinach adding plenty of flavour without making the dish heavy.
Chef's tips
Use a small non-stick pan and don’t rush the cooking – medium heat helps the omelette set gently while staying soft inside. If you prefer a very soft, almost creamy centre, shorten the final cooking time slightly.
How to serve
Serve with a simple green salad or a slice of toasted baguette. It also pairs nicely with a small bowl of soup for a complete light dinner.
Ingredients
- egg - 3 piece
- spinach - 50 g
- goat cheese - 40 g
- milk - 15 ml
- butter - 10 g
- garlic - 0.5 clove
- chives - 5 g
- salt
- pepper
Preparation
- Rinse the spinach and dry it well if you’re using fresh leaves. Finely chop the garlic. Rinse the chives and slice them into thin rounds.
- In a small frying pan (about 20 cm in diameter), heat half of the butter over medium heat. Add the garlic and fry for about 30 seconds, stirring, until fragrant but not browned.
- Add the spinach and fry for 1–2 minutes, stirring, until the leaves wilt and reduce in volume. Lightly season with salt, transfer to a plate and set aside.
- Crack the eggs into a bowl, add the milk, a pinch of salt and pepper. Beat with a fork or whisk for about 30–40 seconds until the mixture is uniform and slightly frothy.
- In the same pan, heat the remaining butter over medium heat. Pour in the egg mixture, tilting the pan so the eggs spread out evenly.
- When the edges start to set, gently lift them with a spatula and tilt the pan so the uncooked egg flows underneath. Continue for 1–2 minutes, until the top is still slightly moist but no longer runny.
- Spread the sautéed spinach and pieces of goat cheese over one half of the omelette. Sprinkle with chives.
- Using a spatula, fold the omelette in half to cover the filling. Cook for another 30–60 seconds, until the cheese just starts to melt and the centre remains soft. Slide the omelette onto a plate and serve immediately.
Storage
Reheat leftover omelette gently in a covered pan over low heat or in the microwave on low power so it doesn’t dry out. Eat within 24 hours of cooking.
This omelette is my go-to when I want something warm, quick and a bit special – it feels like a café brunch, but comes together in just a few minutes at home.
