Recipes & Food styling by David Grenier
Photography by Michael Alberstat
Prop styling by Sasha Seymour
First published in Wish March 2008
Baking | Pan Fry | Cheese | Eggs | Vegetarian | Main Dish | Dinner | Breakfast | 20-Minute Supper Club | Brunch | Mother's Day Brunch | All categories...
FOOD
Herb & Goat Cheese Omelette
This light and fluffy omelette pairs perfectly with roasted tomatoes and a simple green salad. Chef's Tip: You could also have this low-carb classic for dinner.
Ingredients (Makes 2 servings )
| 4 | eggs |
| Pinch | kosher salt |
| 1 tbsp | unsalted butter |
| 5 tbsp | goat cheese, crumbled |
| ½ tsp | freshly ground pepper |
| 1 tbsp | each finely chopped fresh chives and parsley |
Instructions
- Preheat oven to 450 F.
- In a bowl, whisk eggs and salt.
- In a 10-inch, non-stick, ovenproof skillet over medium-high heat butter. Pour in eggs and gently stir until eggs begin to set, about 2 minutes. Push eggs away from sides, tilting pan if necessary, to disperse uncooked eggs to bottom of pan.
- Add cheese, pepper and herbs, and transfer skillet to oven for about 2 minutes.
- Remove and run spatula around omelette’s edges to loosen, fold in half, divide and serve.
Nutritional information
Nutrients per serving: 348 calories, 32 g fat, 15 g protein, 1 g carbs. Excellent source of vitamin D and folate.
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