Recipe Library
Goat Cheese & Fresh Herb Omelet
Creamy eggs cradle tangy goat cheese and fresh herbs in every silky bite, with bright parsley and chives weaving through the soft folds. Olive oil lends a gentle gloss that makes each forkful taste rich yet light.
- Total
- 27 min
- Prep
- 20 min
- Cook
- 7 min
- Serves
- 1
Nutrition per Serving
- Calories
- 227
- Protein
- 17g
- Carbs
- 3g
- Fat
- 17g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 386mg
Ingredients
- 4 large eggs
- 2 tablespoons reduced-fat milk or water
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
- 1/3 cup crumbled goat cheese
- 1 1/2 tablespoons chopped fresh parsley, plus more for garnish
- 1 teaspoon chopped fresh chives, plus more for garnish
- 1 teaspoon extra-virgin olive oil
Instructions
- 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.