Onion and spinach omelet with goat cheese is a single-serving breakfast that feels like a restaurant plate. Sweet onions and spinach wilt in butter before beaten eggs pour over and tangy goat cheese melts through in the Instant Pot. Creamy, savoury, and on the table in twenty-five minutes.
Onion and Spinach Omelet with Goat Cheese
(Total Time: 25 MIN| Serves: 1)
Ingredients:
2 tbsp. (30 ml) Butter
¼ Onion, sliced
1 Spring Onion, chopped
2 cups (480 ml) Spinach
3 Eggs, beaten
1 ounce Goat Cheese
¼ tsp Garlic Salt
Pinch of Pepper
1 ½ cups Water
Directions:
- Melt the butter in the Instant Pot on SAUTE.
- Add onions and cook for 3 minutes.
- Stir in spinach and spices and cook for 1 more minute.
- Transfer the mixture to a greased baking dish.
- Pour the eggs over and stir in the cheese.
- Pour the water into the IP and lower the rack.
- Place the baking dish inside and close the lid.
- Cook on HIGH for 12 minutes.
- Serve and enjoy!
Per Serving (Calories 321| Total Fats 54g | Net Carbs: 4.8g | Protein 36g |Fiber: 2g)
Pro Tips
- Cook the onions a full three minutes before the spinach joins — sweet, softened onion is what balances the goat cheese's tang.
- Drain any liquid from the spinach mixture before the eggs go over; a wet base steams the omelet instead of setting it tender.
- Crumble the goat cheese rather than dropping it in a lump so every bite gets a pocket of tang instead of one molten pocket and three plain ones.
- Garlic salt does double duty here — skip extra plain salt or the goat cheese will push the whole omelet too salty.
Frequently Asked Questions
Can I double this recipe for two people?
Yes — use a slightly larger dish and give it one or two extra minutes at high pressure so the deeper egg mixture sets through.
What cheese can I use instead of goat cheese?
Feta keeps the tangy profile, while cream cheese gives a milder, creamier melt — both pair well with the spinach and onion.
Can I make it without an Instant Pot?
Yes, finish it as a stovetop frittata: cook the onions and spinach in an ovenproof pan, pour over the eggs, and grill until just set.
Does it reheat well?
Gently. Warm it covered at low power in short bursts — goat cheese omelets go rubbery if they're blasted with full heat.
Recipe Card
Ingredients
Method
- Melt the butter in the Instant Pot on SAUTE.
- Add onions and cook for 3 minutes.
- Stir in spinach and spices and cook for 1 more minute.
- Transfer the mixture to a greased baking dish.
- Pour the eggs over and stir in the cheese.
- Pour the water into the IP and lower the rack.
- Place the baking dish inside and close the lid.
- Cook on HIGH for 12 minutes.
- Serve and enjoy! Per Serving (Calories 321| Total Fats 54g | Net Carbs: 4.8g | Protein 36g |Fiber: 2g)
