Goat Cheese and Herb Omelet
- 2 The Farmer's Hen large eggs
- 2 tbsp unsalted butter
- sea salt
- freshly ground pepper
- 2 oz goat cheese crumbled
- 1 tbsp finley chopped herbs like chives, dill, parsley, plus more for garnishing
- In a medium bowl, whisk the eggs until very smooth and streak free (the trick with this is that it always takes longer than you think).
- Heat a medium non-stick skillet over medium heat. Add the butter and swirl it around to melt. Add the eggs and season with salt and pepper to taste. Gently stir the eggs until they just start to set. Turn the heat down to medium low and let the eggs cook undisturbed, until set completely on the bottom, but still soft on top, about 2-3 minutes. Lift an edge of the omelet with a spatula to check that it’s holding together. The bottom of the omelet should be even in color, with no brown spots. Turn off the heat.
- Spread the goat cheese and herbs in a row down the middle of the omelet. Fold each side of the omelet over the goat cheese and herb filling. Carefully slide the omelet onto a plate, simultaneously flipping it over with a spatula, seam down. Sprinkle with more herbs and enjoy right away.
This French-style omelet takes some serious practice and a really good, non-stick skillet. But once you get the hang of it, you likely won’t be able to go back to ‘regular’ omelets ever again. This recipe does simplify the traditional method a little bit by not having you stir the eggs the whole time, since it’s too easy to turn them into scrambled eggs, and by folding the omelet instead of rolling it off the pan, which is a really advanced technique. The result is a custardy, even-colored omelet that makes for the most luxurious breakfast.