Healthy, quick and easy 5-ingredient, gluten-free omelets, inspired by a trip to Southern France.
These omelets were inspired by a trip to France, during which my husband Robert and I ate several scrumptious dishes with both fresh herbs and creamy goat cheese. We love omelets for breakfast, and my version is delicious, quick to prepare – and healthy, too!
I originally posted this recipe a few years ago, and decided to update it today. I felt it needed a refresh, not only because I reshot the photo (much improved after my food photography class with Lindsay Ostrom of Pinch of Yum!), but also because, over the last few years, I have modified my omelet-making technique.
What are the cooking process changes? Read on!
First, once the egg mixture starts to set, I run a rubber spatula around the edges of the forming omelet and allow some of the uncooked egg to flow underneath. I do this several times during the cooking process. Every time I have seen a professional chef prepare an omelet, he/she does this. One time at a breakfast buffet, I asked the chef preparing omelets why. Was to to speed up the cooking process? Not really. He told me it thickens up the edges of the omelet, reducing the likelihood of tears when you fold it over. Go figure! After trying if a few times, I can confirm it works. No more tears!
Second, I have found that once most of the egg is cooked via the above process, you can just remove it from the heat, cover and let it sit for around 3 minutes, and the omelet will finish cooking. No stress-inducing flipping!
With this particular omelet recipe, since goat cheese is soft and melts quickly, there is no reason to add it until after taking the omelet off heat. Same with the fresh herbs – because these are all soft herbs, they retain more of their flavor if added to the cooking process later.
So go ahead and give it a try and see what you think!
Goat Cheese and Fresh Herb Omelet
- Yield: 2 servings; makes 1 large omelet
- Category: Breakfast and brunch, Healthy, Gluten free
- 1 large egg
- 4 egg whites
- 1 teaspoon Dijon mustard
- 2 tablespoons of chopped fresh herbs – chives, basil, oregano and/or tarragon
- 2 tablespoons crumbled goat cheese
- kosher salt, to taste
- fresh ground pepper, to taste
- In a medium mixing bowl, whisk together the egg, egg whites and mustard.
- Generously coat a nonstick omelet-sized skillet (I use an 8-inch pan) with cooking spray and heat over medium heat. Place egg white mixture in pan and cook until the eggs start to set. Carefully run a rubber spatula around the edge and tip the pan slightly to allow some of the uncooked egg to flow underneath the edge of the forming omelet. Do this a few times until most of the egg mixture is cooked.
- Remove from heat and sprinkle with herbs and goat cheese. Season with kosher salt and ground pepper. Cover pan and let sit for around 3 minutes.
- Using a wide spatula, carefully fold one half of the omelet over the other, enclosing the herbs and cheese. Cut in half and serve immediately.