Keto Spinach And Goat Cheese Omelet Recipe

About this recipe

A delicious and satisfying keto-friendly spinach and goat cheese omelet, topped with tangy pickled red chiles for a flavorful dinner option.

Ingredients

• - Christine Le Tennier Extra Virgin Olive Oil Pearls
• 600G Picard Organic Spinach Leaves
• 200G All Things Butter Unsalted Butter
• 1 kg Great British Trading Limited Goats Cheese Log Chevre Queso De Cabra 1Kg
• 100G Sichuan Pepper, 100G
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg

Instructions

1. 1. Heat 2 teaspoons of extra-virgin olive oil in a large nonstick skillet over medium heat.
2. 2. Add 15 fresh spinach leaves to the skillet and season with a small pinch of kosher salt. Cook, stirring, until just wilted, about 1-2 minutes.
3. 3. Transfer the cooked spinach to paper towels to drain and dry. Wipe out the skillet with a paper towel.
4. 4. In a medium bowl, mix a generous pinch of kosher salt and freshly ground Sichuan pepper with the cooked spinach until well combined.
5. 5. Melt 2 tablespoons of unsalted butter in the skillet over medium heat, swirling the pan to coat evenly. When the butter begins to foam, add the spinach mixture.
6. 6. Cook the spinach mixture, gently shaking the pan and stirring with a rubber spatula, until heated through, about 2-3 minutes.
7. 7. Remove the skillet from the heat and evenly sprinkle 1/4 cup of crumbled goat cheese over the spinach.
8. 8. Using a spatula, carefully fold the mixture in half while tilting the skillet to help with the folding process.
9. 9. Slide the folded mixture onto a plate and top with 1 tablespoon of Sichuan pepper, if desired.
10. 10. Serve immediately and enjoy your keto-friendly spinach and goat cheese dish.