Olive, Goat Cheese, and Red Pepper Omelet

While this omelet is wonderful with goat cheese, it's also good with feta or, really, any cheese you have on hand. A good nonstick skillet, plus a non-metal, heat-resistant (silicone) spatula, will help make your omelet easy to fold and serve. Recipe provided by Jill Silverman Hough

10 minutes prep
10 minutes cook
2 servings

Ingredients

6 large eggs
2 tablespoons butter
3/4 cup crumbled goat cheese
1/3 cup Lindsay® Sliced Black Ripe Olives
1/3 cup diced Red Bell Peppers
1 cup baby spinach leaves (about 1/2 ounce loosely packed)

Cooking Directions

In medium bowl, whisk eggs; set aside.
In 8-inch nonstick skillet over medium heat, melt 1 tablespoon butter.
Add half of eggs; stir lightly until almost set, about 45 seconds.
Pat eggs into an even layer; top half of eggs with half of cheese, half of olives, half of red peppers, and half of spinach.
Cook without stirring until eggs are set and cheese is melted, about 1 minute.
Fold omelet over fillings, slide onto plate, and serve.
Repeat with remaining ingredients.