Herb and Goat Cheese Omelet

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Herb and Goat Cheese Omelet Recipe
Photo: Randy Mayor; Styling: Cindy Barr

A tender omelet gains a salty boost from goat cheese without adding too much sodium. Serve with seedy whole-grain toast and fresh fruit for a hearty brunch.

2 servings (serving size: 1 omelet and 1/2 cup vegetables)


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4 large eggs
1 tablespoon water
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon salt
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
1/4 cup (1 ounce) crumbled goat cheese
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup (3 x 1/4–inch) julienne-cut red bell pepper
Dash of salt
1 teaspoon chopped fresh chives


1. Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt. Combine parsley, tarragon, and goat cheese in a small bowl.

2. Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and dash of salt to pan; cook for 4 minutes or until tender. Remove zucchini mixture from pan; cover and keep warm.

3. Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir). Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of cheese mixture evenly over omelet; cook omelet 1 minute or until set. Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.

Created date

July 2009

Nutritional Information

Calories 233
Fat 17.6 g
Satfat 5.8 g
Monofat 7.8 g
Polyfat 2 g
Protein 16 g
Carbohydrate 3.6 g
Fiber 1 g
Cholesterol 430 mg
Iron 2.5 mg
Sodium 416 mg
Calcium 84 mg