- 2 big handfuls baby spinach (about 4 ounces)
- 2 tablespoons butter
- 8 pieces sun-dried tomato packed in oil, drained and finely chopped
- 2 scallions, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper
- 6 large eggs
- 3 ounces (½ round) fresh Capriole goat cheese (good with herbes de Provence)
- Wash, dry and coarsely chop the spinach. Heat the butter in a wide nonstick skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off has evaporated, about 4 minutes.
- Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste. Pour eggs into skillet and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center.
- Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
- Crumble the goat cheese slices over the top of the omelet, remove from heat, fold the omelet over by half and allow to rest about 1 minute. Turn onto a plate and cut in half to serve.
Recipe courtesy of Judith Schad, owner of the Southern Indiana company Capriole.
Capriole goat cheeses are available at specialty supermarkets and food markets in Louisville, and, starting the first Saturday in April, at the Bardstown Road Farmers’ Market, 1722 Bardstown Road.