Vegetable Omelet Breakfast Sandwich with Goat Cheese and Fresh Veggies Recipe
A delicious and hearty breakfast sandwich featuring a creamy goat cheese spread, fluffy spinach omelet, fresh tomato, red onion, and optional avocado and microgreens on toasted English muffins. Ready in just 20 minutes, this easy recipe combines flavorful ingredients for a satisfying morning meal perfect for any breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon onion powder
Eggs and Spinach
- 4 large eggs
- ¼ teaspoon sea salt, plus more to taste
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
Sandwich Assembly
- 4 English muffins, halved and toasted
- 4 tomato slices
- Thinly sliced red onion
- Avocado slices (optional)
- Microgreens or sunflower sprouts (optional)
- Hot sauce (for serving)
Instructions
- Make the goat cheese spread: In a small bowl, stir together the goat cheese, chives, olive oil, grated garlic, and onion powder until smooth and well combined. Set aside.
- Whisk the eggs: In a medium bowl, whisk together the eggs and ¼ teaspoon sea salt until fully blended.
- Cook the spinach and omelet: Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the spinach and a pinch of salt; toss and cook until just wilted. Spread the spinach evenly across the pan bottom and reduce heat to medium-low. Pour in the eggs and cook without stirring until the edges start to set, about 30 seconds. Gently run a spatula around the edges and tilt the pan to allow uncooked egg to flow underneath. Repeat until the omelet is mostly cooked through. Fold the omelet into thirds to form a long rectangular shape, cook for an additional 30 seconds until set. Remove from pan and slice the omelet into four rectangular pieces.
- Assemble the sandwiches: Spread the goat cheese mixture evenly on each toasted English muffin half. Place an omelet slice on the bottom halves, top with a slice of tomato, red onion, avocado slices, and microgreens if desired. Cover with the top halves of the muffins.
- Serve and enjoy: Serve sandwiches immediately with hot sauce on the side.
- Make ahead and freeze option: For make-ahead convenience, assemble sandwiches without avocado and microgreens. Wrap tightly in foil and freeze up to 3 months. To reheat, remove foil, wrap in a clean kitchen towel, microwave for 2 minutes, then let stand 1 minute. Add avocado and microgreens after reheating, and serve with hot sauce.
Notes
- Use fresh spinach and avoid overcooking to keep it tender and bright green.
- The goat cheese spread can be made a day ahead and refrigerated for better flavor melding.
- To keep the sandwich light, omit avocado and microgreens or substitute with other fresh greens.
- For a dairy-free option, replace goat cheese with a vegan spread but flavor will differ.
- Microwaving times may vary depending on your appliance; adjust reheating time accordingly.
