Herbed Omelette with Goat Cheese

What do you do with an abundance of homegrown herbs and eggs (and not much energy for anything too involved)?  This is my favorite way to eat an omelette.  I like the ham and cheddar and onions and tomatoes and mushroom, etc., etc., but sometimes it is all so fussy.  A mixture of herbs can add an unexpected flavor punch.  This one was taken to the next level by a few crumbles (smears?) of goat cheese.  For you anti-goat cheese eaters, try some fresh mozz or a nutty gruyere.

Herbed Omelette with Goat Cheese


5 Eggs
Salt and FGP
1/4 cup heavy cream
3 or 4 sprigs each of fresh herbs (thyme, dill, oregano, parsley)
2 Tblsp butter
3 to 4 Spring onions, sliced
3 oz goat cheese, crumbled
Siracha Hot Sauce (optional)

Preheat broiler on high.  Combine eggs, salt and pepper, and cream in a large bowl. Whisk until well combined.  Pick leaves off of herb stems and combine in a mug or glass.  Stick scissors down in the glass and snip until roughly chopped.  Add chopped herbs and spring onions to egg mixture.

Heat butter in nonstick skillet over medium heat.  Once butter begins to bubble add egg mixture. Turn heat down.  For the next minute (or less) gently scraped holes into the omelette with a wooden spoon.  Add goat cheese sprinkled across omelette.  Cook for another minute (or less) then place pan in oven under broiler for another minute.  Remove carefully.

Gently release edges of omelette from the pan.  Fold omelette over in half.  Slide onto serving dish.  This is good with any salsa or even just fresh tomatoes on top (the best).  I didn't have any on hand so I opted for the flavorful heat of Siracha.

Serves 2.