A buttery three-egg omelet with tangy goat cheese and fresh chives, made in a small skillet for one generous breakfast.
Use gentle heat
Let uncooked egg flow underneath the set edges, then add the filling and fold. Lower the heat if the bottom colors before the top sets.
Goat Cheese Omelet
A three-egg omelet filled with crumbled goat cheese and fresh chives, cooked gently in butter.
Ingredients
Equipment
Instructions
- In a bowl, whisk together eggs, water, salt, and pepper until yolks and whites are completely combined and eggs are light and frothy, about 30 seconds.
- Melt the butter in an 8-inch nonstick skillet over medium heat. Add the eggs and stir gently for 20–30 seconds as small curds form. Spread into an even layer. Lift the edges and tilt the pan so uncooked egg flows underneath. Reduce the heat to medium-low if the bottom starts to brown. Cook until the egg is set with no runny liquid remaining.
- Scatter the goat cheese and 2 teaspoons of the chives down the center. Fold one side over the filling, then fold the other side over to make thirds. Keep over low heat briefly if needed to finish setting the eggs; the center should reach 160°F (71°C). Slide onto a plate and sprinkle with the remaining 1 teaspoon chives. Serve promptly.
Notes
Makes one generous three-egg omelet. For additional omelets, cook one at a time. Timing is approximate; use gentle heat to avoid a tough or overly browned exterior.
Tried this recipe?
Let us know how it was!Egg cooking guidance follows FoodSafety.gov.