Next weekend I will finally be celebrating Mother’s Day with my mom.
Though our celebration will be belated (better late than never!), I did make this omelet on the actual Mother’s Day with all of my mother’s likings in mind. This is the kind of thing my mom would love – healthy, simple, and yet, it offers that wow-factor.
I mean, a rolled omelet? Fancy.
Of course this was great the morning of Mother’s Day, but Mr. Prevention decided he would not be trying this. While he enjoys spinach and goat cheese, he was offering up some different opinions that morning.
I am chalking up this loss to the dozen donuts that were adorning our kitchen counter thanks to his late night grocery shopping extravaganza. *eye roll*
While it’s hard to compete with donuts (even I concede this much), this omelet is one healthy, delicious answer to any indulgent breakfast option.
Seeing as this was now an omelet for one, I’m so glad it reheated well for the mornings to come. In reality, this was a PERFECT recipe for reheating. A quick 60-70 seconds in the microwave and this omelet was truly just as good on day 2.
…and day 3. And 4.
My coworkers oooo-ed and ahh-ed at my “fancy” and healthy breakfast as they stared disappointingly at their toast and peanut butter. Whether it be a brunch, or a weekday reheat, this omelet is a must-make!
Spinach and Goat Cheese Rolled Omelet adapted from Everyday Food, April 2009 and The Way to His Heart…
olive oil spray
1 cup nonfat milk
1/3 cup whole wheat pastry flour
8 large eggs
1 Tbsp Dijon mustard
coarse salt and ground pepper
1 (10 oz) package frozen spinach, thawed and squeezed to dry
5 oz goat cheese, crumbled
Preheat oven to 350 F.
Spray a rimmed baking sheet with oil. Line bottom of pan with parchment, leaving a 1-inch overhang. Spray parchment with oil.
In a bowl, whisk together milk and flour. Add eggs, mustard, 1/2 tsp salt, and 1/4 tsp pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheese; bake until cheese has softened, 2 to 4 minutes. Beginning at one shorter end, roll up the omelet tightly. Slice and serve.
Yield: 8 slices (1-inch thick)
Nutrition Information (per slice): 149 calories; 8.9 g. fat; 195 mg. cholesterol; 347 mg. sodium; 5.6 g. carbohydrate; 0.6 g. fiber; 9.9 g. protein
Result: So good! So simple! So chic! The spinach and goat cheese work so well together. I will note that the original recipe called for cheddar and you can absolutely use any combination you desire. The egg base is a blank canvas and you can really make this omelet your own in many different ways. I must say, however…the goat cheese and spinach were divine and the goat cheese was so creamy that even after being reheated a few days later, this never got dry. Enjoy!
Weekly Menu: May 20th – 23rd
- Sunday: Baked Tomatoes with Quinoa, Corn, and Green Chiles (roll-over from last week)
- Monday: Chicken in a Tomato-Basil Broth over Couscous (roll-over from last week)
- Tuesday: turkey chili dogs
- Wednesday: Quinoa Patties with Goat Cheese
- Thursday: out!
I am sad to report that I have an ankle injury. I haven’t a CLUE what happened (perhaps the most annoying part of this all), but I pushed through a painful 3 miles on Friday, stupidly. I think it’s feeling a bit better, but there are times the pain is a “7″ on a scale of 1 to 10. I am planning to take it easy this week and listen to my body. I think I’ll be breaking out the bike to give a rest from my typical 20 miles of running and elliptical.
You can probably find me in the kitchen our out on the deck reading today. All day.