Spinach Mushroom Goat-cheese Baked Omelet

20 min Cook
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This delicious baked omelet will keep you coming back for more.  Due to the amount of spinach and goat cheese used in this recipe, it is better to bake it instead of fixing it on your stovetop.  A little patience and you will become addicted to this baked omelet. 

Spinach Mushroom Goat-cheese Baked Omelet

Greek Red Pepper Omelet (Tamagoyaki)

Greek Red Pepper Omelet (Tamagoyaki)

This baked omelet combines, eggs and heavy cream with spinach, goat cheese, and mushrooms to make the most delicious omelet that will keep you coming back for more. I initially made this and counted it as 4 servings in my keto app, but then would up having 2 servings; yes it was that good.
prep time
5 min
cooking time
20 min
total time
25 min plus resting time


  • Mixing bowl

  • Whisk

  • Baking pan


  • 6 eggs

  • ½ cup heavy cream

  • 110 grams goat cheese, crumbled

  • 160 grams spinach, steamed or frozen

  • 3 mushrooms, sliced (about 86 grams)

  • ¼ Tsp, salt

  • ½ Tsp. black pepper

  • ½ Tsp. Aleppo Pepper Flakes (optional)


Preheat your oven to 375 F degrees.
In a large bowl, whisk your eggs. Add your heavy cream, salt, and pepper and whisk again.
Pour into your baking dish. Now mix in your spinach, and then add your crumbled goat cheese.
Lay your mushrooms on top and sprinkle with more freshly grated pepper and Aleppo Pepper flakes.
Bake for 30-40 minutes depending on your oven, until the baked omelet is set. Once done, remove from the oven and let it sit for 5 minutes before cutting and enjoying.
Enjoy! Bon Appetit! Kali Orexi!


If you don't like goat cheese you most certainly can substitute feta cheese and the taste will still be just as lovely.

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