Herbed Omelet with Goat Cheese

Serve with a lightly dressed green salad for a quick meal.

Herbed Omelet with Goat Cheese

Herbed Omelet with Goat Cheese by Chef Katy Long

3 eggs, whisked with a fork
1 tbsp. milk
1 tbsp. butter
1 tsp. fresh thyme, chopped
1 tsp. fresh flat leaf parsley, chopped
1 tsp. chives
1 oz. fresh goat cheese, crumbled
Salt and pepper to taste

Finely chop the parsley and thyme and set aside. In a small bowl, mix eggs and milk until evenly combined and add chopped herbs.

Meanwhile heat a small non-stick sauté pan on medium-high heat. Melt the butter and when the pan is evenly heated, add the eggs and stir vigorously with a heatproof rubber spatula, wiping down the sides half way through.

Remove the pan from heat when the egg mixture is evenly coating the bottom of the pan but is still slightly runny on top. Put crumbled goat cheese on half of the omelet. Tilting the pan towards the half with the goat cheese on it, slide the spatula underneath the opposite side, lifting that side and fold it over as evenly as possible.

Return the pan to low heat to continue warming and cooking the omelet through (avoid browning, if possible). Place a plate (large enough to cover the top of the sauté pan) over the top of the pan, holding firmly and carefully to the edge of the pan, flip the omelet directly onto the plate.

Garnish the omelet with sliced chives and serve with a lightly dressed green salad for an easy meal, or multiply the recipe to satisfy a lively group of friends at a weekend brunch.

Serve with:
Kunde Family Estate Magnolia Lane Sauvignon Blanc