Goat Cheese and Spinach Omelet

After a long break from posting here, I'm pleased to start back up with a 3 ingredient recipe. But there's a backstory. I recently spent a long weekend+ in Vegas and had the opportunity to eat at Gordon Ramsey's new restaurant several times. It was my first time eating at a Ramsey restaurant ever, desite my connection to Gordon via the Master Chef show.

I've cooked dozens of Ramsey's recipes over the last few years, so it was informative to experience  his restaurant's results first hand. Many dishes were in line with others he's done around the world (as gleaned from cookbooks) - but others were entirely new to me.  One such dish  was his beef marrow with pesto, tortoloni and homemade English muffins.

The experience revived my interest in cooking Gordon's recipes at home - as it had been 6-9 months since I last did one of his dishes. So last weekend I made a few, including this 3 ingredient omelet.

Keys to this dish were simply to:

  • Use a good amount of butter in the pan
  • Precook the baby spinach for literally seconds, remove it, then add back when the  omelet is 75% cooked
  • While cooking the omelet, use a plastic or silicon fork to almost continuously stir the eggs, which will make a flat style omelet.  But the technique with the fork makes for a 'tender' texture, what ever that means. Try it.


  1. Preheat broiler. 
  2. Add a tablespoon or more of butter into an omelet sized pan over medium high heat. 
  3. Sauté a handful of baby spinach for 10 seconds then remove. 
  4. Gently stir together 3 eggs, add a pinch of salt. 
  5. Pour into pan and cook over med high heat, while consistently stirring with a plastic or silicon fork until eggs are almost set.  
  6. Add goat cheese by pinching small portions of cheese and dropping randomly around the eggs. use as much as you like. 
  7. Add spinach atop eggs and place under broiler until lightly browned and eggs are set. 
  8. Top with a grind of fresh pepper and a sprinkle of sea salt.

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