Spinach and Cheese Omelet with Pickled Red Chiles
One of my first lessons as an apprentice, both in my mom’s kitchen and in my first restaurant position, was how to perfect an omelet. It should be fluffy, with runny eggs, and never browned. Back then, we used steel pans. We now have the advantage of nonstick pans, which make the technique more foolproof and the omelet every bit as delicious. Although the chiles are optional, they’re my favorite part of this dish. They add a bright note to accent the wilted spinach and creamy goat cheese melted into the eggs.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
Heat the oil in a large nonstick skillet over medium heat. Add the spinach and season with a small pinch of salt. Cook, stirring, until just wilted. Transfer to paper towels to drain and dry. Wipe out the skillet.
Step 2
Whisk the eggs with a generous pinch each of salt and pepper. Melt the butter in the skillet over medium heat, swirling the pan to coat evenly. When it foams, add the eggs. Cook, shaking the pan while stirring with a rubber spatula, until small curds form and are suspended in the runny mixture. Cook, undisturbed, just until the edges are set. Remove from the heat.
Step 3
Sprinkle the spinach and goat cheese all over the eggs. Use the spatula to carefully fold the omelet in half while tilting the skillet. Tip the omelet out of the skillet onto a plate. Top with the chiles, if you like, and cut in half to share. Serve immediately.
