Foolproof Open Faced Goat Cheese Chopped Spinach And Sun Dried Tomato Omelet Recipes

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GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

Steps:

  • Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges

WALK AWAY FOOLPROOF OMELET WITH DAD'S FILLING



Walk Away Foolproof Omelet with Dad's Filling image

Provided by Michael Symon : Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 6

3 eggs
1 to 2 tablespoons butter
1 hot dog, thinly sliced
1/4 cup minced onion
Kosher salt and freshly ground black pepper
2 slices American cheese, diced

Steps:

  • Whisk the eggs in a bowl with 1 tablespoon water.
  • Heat an 8- to 10-inch skillet over medium heat. Add the butter and heat until melted and frothy, about 30 seconds. Add the hot dog and brown for 1 minute. Add the onions and cook for 1 more minute. Add the eggs and swirl around the skillet. Season with salt and pepper. Add the cheese on top of the egg.
  • Place the lid on the skillet, turn off the heat and walk away. Make some coffee, have an orange juice, make your toast, read the news, etc. Return in 5 to 7 minutes; the cheese should be melted and the eggs set. Roll up the omelet, place on a plate and serve. Enjoy!

FOOLPROOF OPEN-FACED GOAT CHEESE, CHOPPED SPINACH AND SUN-DRIED TOMATO OMELET



Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet image

The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 big handfuls baby spinach
2 tablespoons butter
8 pieces sun-dried tomato packed in oil, drained and finely chopped
2 scallions, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
6 large eggs
2 ounces goat cheese (1/2 a small log), cut into thin slices

Steps:

  • Wash and dry the spinach then chop it coarsely.
  • Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
  • Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
  • Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
  • Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.

Nutrition Facts : Calories 213 calorie, Fat 17 grams, SaturatedFat 8 grams, Cholesterol 339 milligrams, Sodium 300 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 13 grams, Sugar 1 grams

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