Herb and Goat Cheese Omelet

Name: Herb and Goat Cheese Omelet
Yield: 2 servings (serving size: 1 omelet and 1/2 cup vegetables)
Ingredients: 4 large eggs; 1 tablespoon water; ¼ teaspoon freshly ground black pepper, divided; ⅛ teaspoon salt; 1 teaspoon chopped fresh parsley; ½ teaspoon chopped fresh tarragon; ¼ cup (1 ounce) crumbled goat cheese; 2 teaspoons olive oil, divided; ½ cup thinly sliced zucchini; ½ cup (3 x 1/4–inch) julienne-cut red bell pepper; Dash of salt; 1 teaspoon chopped fresh chives

8 Ratings
8 Reviews

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.

Recipe by Cooking Light August 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

233 calories; fat 17.6g; saturated fat 5.8g; mono fat 7.8g; poly fat 2g; protein 16g; carbohydrates 3.6g; fiber 1g; cholesterol 430mg; iron 2.5mg; sodium 416mg; calcium 84mg.

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GayleR

02/21/2012

A good basic omelet. I used rosemary instead of tarragon and omitted the chives. Served it with toasted French Country Bread and Honey Gelato for a light supper.

GFcookDebbie77

08/19/2010

I have made this omelet many times already. It tastes wonderful. I became a goat cheese fan & started growing tarragon in my herb garden because of it. I made it without chives many times, but when they became available this spring in my garden, I used them in the recipe and they really added a nice extra flavor.

AshleyF10

05/21/2010

So good. I love goat cheese, and I plan on trying this omelet with all different kinds of herbs. Used Pam instead of oil for the egg pan.

Rox525

09/19/2009

Made the omlet only with French Feta and rosemary, parsley, basil. Served with fresh fruit and blueberry/nutmeg scones. My guests love it.

Elldee

09/04/2009

I love tarragon and I love goat cheese, so, I loved this omelet. I substituted dry tarragon for the fresh, and did not have chives, which I'm sure would make this even better. Also made each omelet with 3 eggs vs 2, just to have a bit more :-)

skspillman

08/25/2009

I tripled this recipe to make for 5 people this weekend. To save time, I scrambled the eggs rather than making omelets (stirred in the cheese mixture in the last minute or so of cooking). I substituted dried rosemary for the tarragon. Also, since I didn't have a red bell pepper on hand, I used marinated roasted red pepper instead. I served with whole wheat toast spread with blackberry jam and turkey bacon. This was a hearty, flavorful breakfast which I will make again.

NHDebbie

08/16/2009

I happened to read this recipe right after receiving a batch of chevre from a friend, so I made the omelet for Sunday breakfast. Yum! I didn't have the vegetables on hand so the rest of our breakfast consisted of a bowl of seasonal fruit and some homemade blueberry muffins.

Karen64

07/28/2009

Followed the recipe exactly and it tasted strange to me. Will not make again. The veggies were good, the omelette was not.

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Herb and Goat Cheese Omelet

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Herb and Goat Cheese Omelet

Account

Herb and Goat Cheese Omelet

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Herb and Goat Cheese Omelet