Foolproof Open Faced Goat Cheese Chopped Spinach and Sun Dried Tomato Omelet
The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.
Ingredients
- 2 big handfuls baby spinach
- 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
- 2 ounces goat cheese (1/2 a small log), cut into thin slices