My favorite breakfast in Chicago is Southport Grocery‘s Spinach Omelet with artichokes. The problem is that Southport Grocery is so massively popular that there is usually a long wait. Plus it is nowhere near where I live. Fortunately, Southport Grocery’s menu gives you some hints on how to make the omelet; it is described as cream cheese and spinach mixed with River Valley Spinach Artichoke Dip. Sounds easy enough, right? Inspired by the Southport Grocery Omelet, I created my own.
My omelet was close to the original. I decided to use goat cheese instead of cream cheese because I prefer goat cheese. The goat cheese made the omelet filling extra creamy. Southport Grocery adds spinach to the omelet, while I decided to keep it on the side. I was experimenting with an Italian variety of spinach that I hadn’t tried before and was unsure about adding it to the omelet. As it turns out the spinach was very bitter and I was happy I hadn’t added it to the omelet. I think that if I had added baby spinach to the omelet and used cream cheese instead of goat cheese, the omelet would have been exactly like the one at Southport Grocery.
For each Omelet you will need:
2 tablespoons Goat Cheese (at room temperature)
2 tablespoons River Valley Ranch Spinach Artichoke Dip Mix
1 teaspoon Butter
Mix the goat cheese and spinach artichoke dip together.
Whisk the eggs together. Melt the butter in a small skillet over medium heat. Pour the eggs into the hot pan. Let eggs cook for about 2 minutes. The bottom of the omelet should be cooked, and the top will still be raw. Use a spatula to lift the edges of the omelet; the raw egg will run down to the bottom of the pan. Continue lifting the edges of the omelet and letting the raw egg move to the bottom of the pan. Let cook for another minute, or until slightly browned.
Flip the omelet. Then spread the goat cheese and spinach artichoke dip mixture over the top of the omelet. Cover the pan and cook for omelet for 2 minutes.
Check to make sure that the bottom of the omelet is slightly brown, otherwise continue cooking the omelet until it is. Fold the omelet in half and serve.