All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
For too many of us, the first meal of the day is a granola bar and a travel mug of coffee. Bring back the lost art of breakfasting with this delicious, nutritious egg white omelet. Fresh tomato, tangy goat cheese, and wilted spinach form the filling inside tender egg whites that packs in the flavor but leaves behind the cholesterol. Served alongside red potatoes and crispy bacon, starting your day off with this meal means starting off with a win.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Quarter potatoes. Separate green and white portions of green onion. Mince white portions and thinly slice green portions on an angle. Halve grape tomatoes.
Roast the Potatoes
Place potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread out into a single layer on baking sheet and roast 15-20 minutes, or until golden brown and fork tender. Remove from oven and keep warm until ready to serve.
Cook the Bacon
Prepare a plate with a paper towel. Place bacon slices on second prepared baking sheet. Bake 15-18 minutes, or until desired doneness and crispiness is achieved. Place on towel-lined plate.
Sauté the Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place spinach and grape tomatoes in hot pan and cook 2-3 minutes, or until tomatoes are warmed and spinach begins to wilt. Season with a pinch of salt and pepper. Remove from pan and keep warm until ready to serve. Wipe pan clean.
Cook the Omelette
Return same pan used to cook vegetables to medium-low heat and add 1 tsp. olive oil. Add half the egg whites and half the white parts of green onions to hot pan and cook 1 ½ to 2 minutes, or until set, using a spatula to lift eggs up occasionally, letting runny egg flow underneath. Omelet is done when no runniness remains. Gently move omelet to a plate to be filled in next step. Repeat for second omelet. Season with a pinch of salt and pepper to taste and keep warm.
Plate the Dish
Serve arugula on a plate and drizzle with balsamic vinaigrette. Place omelet next to greens, top with sautéed vegetables, sprinkle with goat cheese, and fold one side of omelet over filling. Add potatoes on side and garnish with green parts of green onions. Serve bacon slices on side.
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