3-Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese
Serves 2
Note: This recipe is easily doubled or tripled for as many guests as you are serving. The filling can also be made ahead and reheated before preparing the omelets.
6 large eggs (3 eggs per person)1/2 onion, sliced thinly 1/4 cup sun-dried tomatoes, sliced thinly 3 cloves garlic, minced 1/4 teaspoon red pepper flakes 6 ounces (roughly three big handfuls) fresh baby spinach 1/2 cup cooked quinoa 1/4 cup goat cheese salt and pepper
Whisk the eggs together in a small bowl and set aside.
Warm a teaspoon of olive oil in a skillet over medium-high heat. Cook the onions with a pinch of salt until they turn soft and start to turn golden, about five minutes. Add the sun-dried tomatoes, garlic, and red pepper flakes, and continue stirring until fragrant, 30 seconds. Stir in the spinach a handful at a time. Cook until the spinach is wilted. Taste the filling and add salt and pepper as needed. Transfer the filling to a bowl.
Melt a teaspoon of butter in a 8"-10" nonstick skillet over medium-high heat. Whisk the eggs again until they are very frothy. This will help give you soft, fluffy omelets. Pour half of the eggs into the pan. When the bottom has set, use a rubber spatula to lift the edges and allow the liquid eggs on top of the omelet to flow underneath. Continue cooking until the top is as set as you like them and the bottom is golden-brown.
Add 1/2 cup of the filling to the side of the omelet opposite the handle. (This makes it easier to transfer the omelet to the serving plate later.) Layer 1/4 cup quinoa on of the filling and dot the top with crumbles of goat cheese.
Fold the omelet onto to the filling and slide the finished omelet onto a dinner plate. Make the second omelet with the remaining eggs and filling.
Leftover filling will keep refrigerated for up to a one week. Reheat before making omelets.