It’s not often I say this, but I had some left over goat cheese in the fridge the other day. After enjoying the savoury tang of this cheese on an otherwise sweet strawberry and quinoa salad, we still had enough cheese for another day. Enter this omelette.
With mature flavours, I would pitch this as an omelette for grown ups. Actually, the last time I remember making this was about 15 years ago, before we had kids. Now here we are with teenagers in the house, it seems an appropriate time to make herb and goat cheese omelette again. The recipe was originally inspired by one I found in a 1995 UK supermarket magazine.
This recipe could be doubled or halved, although consider the size of your frying pan – if you are cooking a larger amount you may have to cook in shifts or on a BBQ hotplate.
Herb omelette with goat cheese
- 1 tablespoon roughly chopped parsley
- 1/2 tablespoon chopped chives
- 50g goat cheese
- small handful of rocket leaves
- 4 eggs
- salt and pepper
- small amount of oil, for the pan
Break the eggs into a bowl and whisk with a fork. Add the herbs and salt and pepper and whisk together.
Cut the goat cheese into small slices or chunks.
Heat the oil in a frying pan over a medium heat. Swirl the oil around to spread it over the surface of the pan.
Pour in the egg mixture and let it cook for about 10 seconds. Tilt the pan to allow the liquid egg to flow to the edges. Continue tilting the pan for a minute or so until the omelette is golden on the outside and still slightly runny in the centre.
Place the goat cheese pieces evenly over one half of the omelette. Place the rocket leaves on top, also spread evenly over the same half of the egg. Using a spatula, fold the omelette in half over the filling. After about 10 seconds, cut the omelette into two and carefully slide the portions onto two plates*.
*Note: if you prefer, divide the mixture in two at the start and cook in two batches so that each person is served an entire (uncut) omelette
Serve with some sourdough bread and roasted tomatoes.
If you are serving this to grown ups, perhaps you would enjoy it with a small glass of pinot noir? We did.