Simple Spinach, Herb and Chevre Omelette

Just had to share this gorgeous photo with you. Our chevre is divine this season, so creamy, velvety and bright in taste and texture. We wanted a hearty breakfast when we came in from the barn, so we tossed four free-range eggs, 1/2 cup goat milk, two handfuls of chopped spinach, and a small handful of chopped fresh marjoram and rosemary into a pan, dropped five tablespoons of ultra-fresh chevre in atop the bubbling egg mixture, and let it get good and brown on the bottom before folding and finishing the fry. It was scrumptious!

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2 thoughts on “Simple Spinach, Herb and Chevre Omelette

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