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Arugula and Goat Cheese Omelet

Orange Icon  Arugula and Goat Cheese Omelet

Orange Icon  Arugula and Goat Cheese Omelet

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Submitted by: Kim

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Servings: 1

This sounds so weird but is so yummy! Like going out to brunch in a chi-chi restaurant!

  • 1 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 3 egg, omega-3, cage-free, organic
  • 1 c. greens, mixed, fresh, organic
  • 1 tbs. cheese, goat, raw, grass-fed or pastured, organic

Heat pan over low-medium heat. Add fat of choice - I love to cook eggs in left over bacon grease if I also make bacon, otherwise I use butter with eggs. Once butter is melted, lightly sauté 1/2 cup of greens/carrot mixture in melted butter till just wilted (about 1 minute). Reserve the other 1/2 cup for later. Add eggs, wait for them to partially set and lift sides as they cook with silicone spatula to let runny eggs cook (about 3 minutes). Using a clean plate, invert the cooked eggs, slide back into pan and cook the other side (about 1 minute). While other side is cooking, add remaining greens/carrot mixture on 1 half of set eggs and top with soft goat cheese. Use silicone spatula to fold non-veggie side over the veggie side. Turn off heat and wait about 1 minute and serve.

** I beat the eggs with 1 tablespoon organic half and half and 2 tablespoons filtered water with a pinch of Celtic Sea Salt and fresh ground pepper to taste.**