Uploaded June 2026 | Updated September 2026, 2 weeks ago
A creamy, herb-filled omelet with tangy goat cheese and tender spinach, topped with a smooth avocado cream.
Ingredients
For the Omelet:
4 large eggs
2 Tbsp butter or tallow (for cooking)
1 cup fresh spinach, roughly chopped
2 oz goat cheese, crumbled
1 Tbsp fresh herbs (parsley, chives, or dill), chopped
Salt and black pepper, to taste
For the Avocado Cream:
½ ripe avocado
2 Tbsp sour cream or Greek yogurt
1 tsp lemon or lime juice
Salt, to taste
Macronutrients
(per serving, makes 2)
Protein: 20g
Fat: 30g
Carbs: 5g
Preparation
Add avocado, sour cream, lemon juice, and a pinch of salt to a small bowl. Mash or blend until smooth and creamy. Set aside.
Crack eggs into a bowl, season with salt and pepper, and whisk until smooth.
Heat 1 Tbsp butter or tallow in a nonstick skillet over medium heat. Add spinach and cook 1–2 minutes until wilted. Remove and set aside.
Add the remaining butter or tallow to the skillet. Pour in the eggs and swirl to coat the bottom evenly.
Cook gently, lifting the edges with a spatula to allow uncooked egg to flow underneath.
When mostly set, scatter the spinach, crumbled goat cheese, and fresh herbs over one side of the omelet.
Fold over and cook for another 30–60 seconds until the cheese softens.
Slide onto a plate, spoon the avocado cream over the top, and serve immediately.
A creamy, herb-filled omelet with tangy goat cheese and tender spinach, topped with a smooth avocado cream.
Ingredients
For the Omelet:
4 large eggs
2 Tbsp butter or tallow (for cooking)
1 cup fresh spinach, roughly chopped
2 oz goat cheese, crumbled
1 Tbsp fresh herbs (parsley, chives, or dill), chopped
Salt and black pepper, to taste
For the Avocado Cream:
½ ripe avocado
2 Tbsp sour cream or Greek yogurt
1 tsp lemon or lime juice
Salt, to taste
Macronutrients
(per serving, makes 2)
Protein: 20g
Fat: 30g
Carbs: 5g
Preparation
Add avocado, sour cream, lemon juice, and a pinch of salt to a small bowl. Mash or blend until smooth and creamy. Set aside.
Crack eggs into a bowl, season with salt and pepper, and whisk until smooth.
Heat 1 Tbsp butter or tallow in a nonstick skillet over medium heat. Add spinach and cook 1–2 minutes until wilted. Remove and set aside.
Add the remaining butter or tallow to the skillet. Pour in the eggs and swirl to coat the bottom evenly.
Cook gently, lifting the edges with a spatula to allow uncooked egg to flow underneath.
When mostly set, scatter the spinach, crumbled goat cheese, and fresh herbs over one side of the omelet.
Fold over and cook for another 30–60 seconds until the cheese softens.
Slide onto a plate, spoon the avocado cream over the top, and serve immediately.
