Omelet with Chèvre and Fines Herbs

Omelet with Chèvre and Fines Herbs | A Thought For Food

Omelet with Chèvre and Fines Herbs | A Thought For Food

Such a mixture of emotions. Hopeful, but anxious, too. Most of all, I'm thankful.  That I have Eric, who finds little ways to comfort me. His hugs make everything better. Or that kiss when he senses I've had a stressful day. And Maki. Who cuddles with me and gives me licks when I need them the most.  I'm thankful to be surrounded by friends and family that are so caring. It brings me so much joy to watch my nieces and nephew grow into such loving children. There's a lot to be thankful for and it's these times when I'm feeling overwhelmed that I need to remember all the wonderful things in my life.


Omelet with Chèvre and Fines Herbs

Source Adapted from Canal House

Yield 1 omelet

Ingredients 3 eggs Splash of milk 2 tablespoons butter Chèvre Chopped Fresh Herbs (parsley, tarragon, chives) Salt and pepper


1. Crack the eggs into a bowl and pour in a splash of milk. Whisk for 30 seconds, until frothy.

2. Heat butter in a 10 inch non-stick skillet over medium-high heat. Once the butter has melted and becomes foamy, pour in the egg.   After a minute, lift the edges of the omelet with a rubber spatula and tilt the pan to allow the uncooked egg to run underneath.

3. Once the egg starts to set, but is still loose, sprinkle the chèvre along the center of the omelet.  Using the rubber spatula, fold  Sprinkle in one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the omelet towards the center over the filling.

4. Transfer the omelet to a plate and sprinkle chopped herbs on top. Season with salt and pepper. Serve with toast or a salad or sliced fruit.