Italian-Style Goat Cheese Omelet

1. 1

   Heat olive oil in a large skillet over medium heat, swirling to coat the pan. Pour the beaten eggs into the hot skillet and cook in the hot oil until the eggs bubble and start to firm.

2. 2

   Lift the cooked edges of the omelet with a rubber spatula and tilt the skillet so any uncooked egg flows underneath the lifted edge.

3. 3

   Continue cooking, lifting the edges and tilting the skillet, until the omelet is almost set, 1 to 2 minutes.

4. 4

   Remove the skillet from the heat and use the spatula to spread any runny egg evenly over the top of the omelet.

5. 5

   Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over the omelet.

6. 6

   Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives.

7. 7

   Fold the opposite 1/3 of the omelet into the center, slide the omelet to the edge of the skillet, and flip it folded-side down onto a plate.

8. 8

   Top the omelet with the remaining 1/2 teaspoon chives to serve.

• Calories 593.81 kcal High
• Protein 29.99 g Good Source
• Carbs 12.44 g Moderate
• Total Fat 47.91 g High
• Saturated Fat 12.16 g High
• Trans Fat 0.1 g High
• Cholesterol 708.33 mg High
• Sodium 364.63 mg Moderate
• Fiber 1.68 g Low Source
• Sugar 1.43 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 129.9 mg Low Source
• Iron 4.2 mg Good Source
• Potassium 506.93 mg Moderate
• Vitamin A 185.06 mcg_rae Good Source
• Vitamin C 3.98 mg Low Source
• Vitamin D 5.43 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛