Is there a more chic brunch than an omelette? The French classic is delicious and can have many types of fillings to change things up a bit. But today our omelette of choice is this goats cheese recipe. It's divine, and the goats cheese gives the perfect and delicious, rustic tang to the buttery eggs – ideal if you want something a bit more jazzy than a regular omelette!
Whip this up on a lazy morning, after a late night and whether you're making it solo, or for the whole household – it will be hats of to the chef for sure! As for the fresh herbs, it's really a matter of personal preference. Parsley is a classic, but you can also add basil or even sage for a super savory version.
Goats cheese omelette recipe
- Olive oil or butter
- Milk or water
- 2 tablespoons fresh parsley
- 1/4 cup goat cheese
- Salt and pepper
1. Heat oil or butter in a skillet over medium-low heat.
2. While the oil / butter warm up whisk three eggs in a bowl with two tablespoons of milk or water.
3. Add the eggs and let the mixture cook, until set around the edges, about 2 minutes.
4. Add your herbs and cheese evenly around the pan.
5. With a spatula, loosen the edges of the cooked egg. you can tip the pan to allow uncooked egg to run underneath and cook. Repeat at various spots until no uncooked egg remains.
6. Season with salt and pepper.
7. Slip a spatula under one side, fold the omelet in half and slide onto a plate.
Why is my omelette burnt and not fluffy?
Getting an omelette right is something of an art, and it can take quite a few to achieve perfection. There are a few things to bear in mind with omelettes that will eliminate the common issue of an omelette that has burnt, or one that is very flat and hasn't risen.
1. The most common reason for an omelette that has burnt on the outside is too much milk in the mixture. Try using an extra egg and adding just a dash of milk. The omelette mix should still look quite yellow, even with milk in it.
2. The reason why your omelette has flopped is most likely because you've not beaten the eggs enough. You need to do it like you mean it, until the mixture is uniform and a little frothy. Leaving strands of egg unmixed will result in a flat omelette (don't worry, it'll still taste good).
3. Finally, it's really important to get the temperature right. If in doubt, get your pan to a medium hot temperature on the medium-sized hob on your cooker. Too cold, and your omelette won't hold together. Too hot, and it'll burn on the outside without cooking on the inside. Remember: an omelette is not a pancake, and needs a bit longer to cook through.