Spinach, Bacon, Tomato, Onion and Goat Cheese Omelet

It is fun to make omelet’s at home, because you can add any ingredient you want! All you need is a small non-stick skillet and the ingredients to make a perfect omelet your way! I have made omelets for brunches and just for our immediate family. Omelet making can be unique, which is why so many buffets include this option for their guests. The key to having everything run smoothly is to prep all ingredients and place in decorative dishes, so your guests can pick and choose their ingredients. I also suggest keeping a blender near by when preparing your omelets. I like to blend the eggs prior to putting them in the pan, because this technique is key to making the eggs fluffy. This recipe will make one omelet. If making for a group, prep enough of each ingredient to accommodate any of their requests. This is a three egg omelet, some guests may want to share and try another style omelet.


1 tablespoon of olive oil
1 tablespoon of finely diced yellow onion
4 pieces of precooked bacon or regular bacon cooked
1 large handful of organic baby spinach
2 tablespoon of fresh goat cheese
Kosher salt and fresh cracked pepper
3 eggs
1 tablespoon of a Greek style plain yogurt
2 tablespoons of fresh tomatoes finely diced
Non-stick cooking spray


In a medium skillet heat olive oil over medium high heat and add onions and bacon. Sauté until onions are slightly brown and bacon is crispier. Add spinach and stir until spinach is wilted. Add fresh goat cheese and a sprinkle of kosher salt. Remove form heat and set a side. Combine eggs and Greek yogurt in a blender and blend until frothy. Heat a small skillet over medium high heat. Spray generously with non-stick cooking spray. Pour egg mixture into small skillet. With a spatula, move eggs around in a slow circular motion. This will allow the egg to cook evenly. Once eggs start to set and not much liquid is visualized, add spinach filling and tomatoes to half of the egg mixture. Using a spatula flip the unfilled side over to the filled side. Cover with a lid to make sure the eggs are cooked, about a minute. Take the small skillet to your serving dish and gently slide the omelet on to the plate. Impress your guests by making a tomato skin rose to add along side their omelet and garnish with fresh Italian parsley.  As a side note the best spatula to use a fish flipper/spatula because it has a raised side for ease in getting under the omelet.

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