Spinach and Chevre Omelet

Chevre cheesecake || Chevre pasta

Ingredients:

• 2 eggs
• 1/4 cup milk
• pinch of nutmeg
• 1 teaspoon chives
• 1 cup young spinach leaves
• 1/4 cup chevre (in pieces)
• 1/2 teaspoon salt, or to taste
• freshly ground pepper to taste

Directions:

Beat the eggs with the milk in a bowl until the mixture is uniform. Stir in nutmeg, salt, pepper and chives.

Melt butter in a small skillet over medium-high heat, making sure pan is coated completely. When pan is hot and butter has melted, pour in eggs and distribute them evenly. When one edge of the omelet becomes firm, use a spatula to lift the edge, letting uncooked egg flow under that side. Repeat until entire omelet is firm but not dry, 3 to 5 minutes. Arrange spinach and chevre over eggs, then fold one side of the omelet over the other. Serve while still warm.