Recipe: Spinach and goat cheese omelette

Last saturday I wanted try something new for lunch. So I checked my fridge and I’ve found a bag of spinach and some leftover goat cheese. We always have eggs, so I decided to make this omelette. And it tasted super good, so I had to share the recipe with you!

What you need:

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 4 hands of spinach leaves
• 4 eggs
• 90 grams goat cheese
• Black pepper
• Sea salt
• 1 tbsp hemp seeds
• 1 tbsp garden cress

Directions:

1. Add oil to a skillet and heat over medium-high heat. Add the onion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.
2. In a bowl, whisk the eggs and pour over the onion and spinach mixture. Crumble the goat cheese on top, pushing it a bit into the egg. Sprinkle some black pepper and salt over it and put it on a low-heat. Cover your skillet with a lid for about 5 minutes.
3. Very carefully turn your omelette (I used a second skillet, because I was afraid to break the omelette and it worked!). Make sure it’s golden brown on both sides, before you slide it onto a big plate.
4. Top your omelette with the hemp seeds and garden cress.