Spinach and Cheese Omelet with Pickled Red Chiles

• 2 teaspoons extra-virgin olive oil
• 15 ounces fresh spinach leaves (5 cups packed)
• Kosher salt and freshly ground black pepper
• 6 large eggs
• 2 tablespoons unsalted butter
• 1/4 cup crumbled fresh goat cheese
• 1 tablespoon Pickled Long Red Chiles (page 248), optional

1. Heat the oil in a large nonstick skillet over medium heat.
2. Add the spinach and season with a small pinch of salt.
3. Cook, stirring, until just wilted.
4. Transfer to paper towels to drain and dry.
5. Wipe out the skillet.
6. Whisk the eggs with a generous pinch each of salt and pepper.
7. Melt the butter in the skillet over medium heat, swirling the pan to coat evenly.
8. When it foams, add the eggs.
9. Cook, shaking the pan while stirring with a rubber spatula, until small curds form and are suspended in the runny mixture.
10. Cook, undisturbed, just until the edges are set.
11. Remove from the heat.
12. Sprinkle the spinach and goat cheese all over the eggs.
13. Use the spatula to carefully fold the omelet in half while tilting the skillet.
14. Tip the omelet out of the skillet onto a plate.
15. Top with the chiles, if you like, and cut in half to share.
16. Serve immediately.

extravirgin olive oil, fresh spinach leaves, kosher salt, eggs, unsalted butter, goat cheese, red chiles

Taken from www.epicurious.com/recipes/food/views/spinach-and-cheese-omelet-with-pickled-red-chiles-390738 (may not work)