St. Paddy's Day Spinach and Goat Cheese Omelette

with potatoes O'Brien and bacon

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

"A cabin with plenty of food is better than a hungry castle," is an old Irish proverb we think contains a great deal of truth. And whether you're hanging your hat in a cabin or partying in luxury this St. Paddy's day, this breakfast will deliver. A delicious omelette made with healthy spinach and creamy goat cheese is served with the classic potatoes O'Brien. Hearty and filling, this breakfast will get you prepared for your St. Paddy's day blowout.

In Your Box (serves 2)

  • Info
    6 fl. oz. Liquid Egg
  • 6 Bacon Strips
  • 1 Red Bell Pepper
  • 1 Russet Potato
  • 2 Green Onions
  • 2 oz. Baby Spinach
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Goat Cheese

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.

  • Nutrition (per serving)

  • Calories
    692
  • Carbohydrates
    41g
  • Fat
    38g
  • Protein
    31g
  • Sodium
    1204mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook Bacon and Prepare Ingredients

    Line a plate with a paper towel. Arrange bacon on one prepared baking sheet and bake until bacon reaches desired crispness, 14-20 minutes. Transfer bacon to towel-lined plate to remove excess fat. While bacon bakes, stem, seed, and cut red bell pepper into ½" dice. Cut potato into ½" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  • 2

    Cook the Potatoes O'Brien

    Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, peppers, potatoes, ¼ tsp. salt, and ¼ tsp. pepper to hot pan and cook, stirring occasionally, until vegetables begin to brown, 4-7 minutes. Transfer vegetables to second prepared baking sheet and spread into a single layer. Roast until vegetables are brown and tender, 15-20 minutes. Reserve pan; no need to wipe clean. While vegetables cook, cook spinach.

  • 3

    Cook the Spinach

    Return pan used to cook potatoes to medium-high heat. Add 1 tsp. olive oil, white portions of green onions, spinach, and a pinch of salt to hot pan and cook until spinach is wilted and tender, 1-2 minutes. Remove spinach to a plate and blot dry with paper towels. Wipe pan clean.

  • 4

    Start the Eggs

    Return pan used to cook spinach to medium-high heat. Add butter to hot pan and melt. Add liquid egg and a pinch of salt. Using a rubber spatula, constantly scrape along bottom of the pan until eggs are mostly set and top is still wet, 2-3 minutes.

  • 5

    Make the Omelette

    Add spinach and goat cheese (breaking up with your hands if needed) to one side of eggs. Use a spatula to fold other half of eggs over spinach and cheese. Alternatively, slide filled side of omelette onto cutting board and use pan to flip remaining eggs to cover filling. Divide into two.

  • 6

    Plate the Dish

    Place potatoes O'Brien on a plate and garnish with green portions of green onions. Place omelette on top of potatoes.

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