Tangy goat cheese pairs well with the earthy flavors of fresh basil, oregano, and thyme. Enjoy this savory omelet for breakfast with fresh fruit. Or try it for dinner with a green salad.

Gretchen Brown
Recipe by Oxmoor House October 2006

Gallery

Recipe Summary

prep:
5 mins
cook:
8 mins
total:
13 mins
Yield:
2 servings (serving size: 1/2 of omelet)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a bowl, stirring with a whisk.

    Advertisement
  • Melt butter in a 9-inch nonstick skillet over medium heat. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook just until set (about 5 minutes).

  • Sprinkle cheese over omelet. Fold omelet in half; cover and reduce heat to low. Cook 2 minutes. Cut omelet in half crosswise. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

190 calories; calories from fat 62%; fat 13.1g; saturated fat 7g; protein 15g; carbohydrates 2.4g; fiber 0.2g; cholesterol 233mg; iron 1.5mg; sodium 542mg; calcium 122mg.
Advertisement
Advertisement