Food & Cooking Recipes Breakfast & Brunch Recipes Rolled Omelet with Spinach and Goat Cheese By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 Mustard greens, Swiss chard, or arugula can be used instead of or in addition to the spinach. These savory omelets can also be thinly sliced and served as hors doeuvres. Ingredients 4 tablespoons unsalted butter 1 small onion, diced 6 cups fresh spinach (about 10 ½ ounces), rinsed well and stems discarded Coarse salt and freshly ground pepper ¼ teaspoon ground nutmeg 12 large eggs 2 tablespoons water 3 ounces fresh goat cheese Directions Melt 2 tablespoons butter in a large sauté pan. Add onion, and cook until soft and translucent, about 8 minutes. Add spinach, one handful at a time, letting each wilt before adding more. When all spinach has been added, season generously with salt and pepper, and add the nutmeg. Remove from heat. Let stand until mixture is cool enough to handle. Squeeze moisture from spinach, and coarsely chop leaves. Set aside. Whisk together 6 eggs and 1 tablespoon water in a medium bowl. Season with salt and pepper. Melt 1 tablespoon butter in a 12-inch nonstick sauté pan over medium heat. Add the egg mixture; as eggs begin to set, push them toward the center of the pan with a rubber spatula, letting the uncooked part run underneath to fill the void. When eggs are cooked but not yet completely dry, slide omelet onto a baking sheet. Crumble 1 1/2 ounces goat cheese along one long edge; cover with half the spinach filling. With your hands, carefully roll into a neat log. Using a large metal spatula, transfer omelet to a serving platter with the seam side down. Keep warm. Repeat process with the remaining ingredients. Cut each log on the diagonal into individual pieces, and serve. Print