The secret to this easy omelet recipe is choosing a really great goat cheese. Luckily most supermarkets have great chevre–Vermont Creamery and Laura Chenel are straightforward varieties you’re likely to find. If you’ve got access to funky local options, bust them out for this quick breakfast recipe. Aside from the goat cheese, eggs and herbs, you need just a few pantry ingredients and 20 minutes for one of the best omelets you can make.
Ingredients
4 large eggs
2 tablespoons reduced-fat milk or water
¼ teaspoon ground pepper
⅛ teaspoon salt
⅓ cup crumbled goat cheese
1 ½ tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon chopped fresh chives, plus more for garnish
1 teaspoon extra-virgin olive oil
Directions
Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.
Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.
To serve, cut the omelet in half. Garnish with more herbs, if desired.
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