News and Views from kSero
Healthy Recipe of the Month	December 10, 2007
By Molly Reams Open-Faced Goat Cheese and Spinach Omelet For protein-lovers on the lookout for more creative ways to increase protein without harmful fat, this recipe is a real winner. Shhh! It's also vegetarian. The goat cheese melts into the omelet and makes this a creamy, protein-packed main course for any meal. Cooking the spinach is no hassle or mess, because the eggs go right on top in the same pan. Ingredients: 2 big handfuls baby spinach , washed and chopped into ½-inch pieces 2 tablespoons butter 8 pieces sun-dried tomato packed in oil, drained and finely chopped (optional) 2 scallions (skinny green onions), trimmed and thinly sliced Kosher (coarse) salt and freshly ground black pepper 6 large eggs 2 ounces goat cheese (1/2 a small log), cut into thin slices Heat the butter in a large ovenproof skillet over medium heat-don't burn. 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 slightly. 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. Repeat around the edge of the pan, 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. This makes about 2 Servings, with about 21 grams of protein in each serving. Serve with a delicious salad on the side. Here are some ideas for the salad ingredients: Greens, baby romain, or Mesclun lettuce 2 carrots, chopped 1 red pepper, chopped 2 plum tomatoes Handful of walnuts, almonds, sunflower seeds Dried cranberries One of the following: Handful of grapes, cut in half or Chopped pear or apple Green beans, served warm Sprouts Grated cheese, or cheese blocks (all natural, without food dye) Dressing: 2 parts olive oil to 1 part balsamic vinegar Add ½ teaspoon of mustard or to taste. Stir well.