Goat Cheese Omelet

 

The secret to this easy omelet recipe is choosing the right cheese. Fortunately, many stores have great cheeses - Vermont Creamery and Laura Chenel are the easiest brands you can find. If you have access to fantastic local options, ditch them for this quick breakfast recipe. Aside from cheese, eggs, and herbs, all you need are a few ingredients and 20 minutes for one of the best omelets you can make.

Ingredients

4 large eggs 

 

2 tablespoons low-fat milk or water 

 

¼ teaspoon ground pepper 

 

⅛ teaspoon of salt 

 

⅓ cup crumbled goat cheese 

 

1 ½ tablespoons of fresh parsley, plus more for decoration 

 

1 teaspoon chopped fresh chives, plus something for decoration 

 

1 teaspoon extra virgin olive oil 

 

Instructions 

Step 1

Put eggs, milk (or water), pepper, and salt in a large bowl. Combine the goat cheese, parsley, and chives in a small bowl. 

Step 2                                                                                                              

  Heat the oil in a medium nonstick skillet over medium-low heat. Add the eggs and cook the mixture, undisturbed, until set around the edges, about 3 minutes. Using a rubber spatula, gently loosen one side of the cooked egg, tilting the pan to allow the uncooked egg to run underneath. Repeat in different places until there is almost no runny egg left. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until eggs are set, 2 to 4 minutes more. Lower the spatula under one side, fold the omelet in half, and transfer it to the plate.

Step 3

To serve, cut the omelet in half. Garnish with other herbs, if desired.