Breakfast Spinach Omelette with Broccoli, Bacon, and Goat Cheese

Start your day right with this nutrient-packed Breakfast Spinach Omelette filled with broccoli, bacon, and goat cheese. Whipping the eggs longer gives a fluffier texture to your omelette, and lightly steaming the broccoli beforehand makes it more easily digestible. This recipe serves four, making it perfect for busy weekday mornings.


- 8 pasteurized eggs
- 2 cups of organic spinach
- 1 cup of steamed broccoli florets
- 1/2 cup of crumbled goat cheese
- 4 strips of bacon (optional)
- Salt and pepper to taste
- Olive oil for cooking


1. If using, cook the bacon in a pan until crispy. Remove and set aside to cool, then crumble.

2. In the same pan, lightly sauté the spinach just until wilted. Remove and set aside.

3. Steam the broccoli florets lightly until they turn a vibrant green. This step helps make the broccoli more easily digestible.

4. In a bowl, crack the eggs and season with salt and pepper. Whip the eggs longer than you typically would – this introduces more air into the eggs, resulting in a fluffier omelette.

5. Heat a bit of olive oil in a non-stick pan over medium heat. Pour in a quarter of the egg mixture, allowing it to set slightly.

6. On one half of the omelette, place a quarter of the spinach, steamed broccoli, goat cheese, and crumbled bacon. Once the omelette is almost set, fold the empty half over the filling.

7. Cook for another minute or two, then slide the omelette onto a plate.

8. Repeat with the remaining ingredients to make four omelettes in total.

These omelettes can be made ahead and stored in the fridge for a convenient, grab-and-go breakfast throughout the week. Each bite is filled with the goodness of vegetables, the richness of goat cheese, and, for meat lovers, the savory crunch of bacon. This recipe brings together taste, health, and convenience in a single dish – a perfect start to any busy day. Enjoy!