French-Style Omelet with Goat Cheese
This omelet cooks almost entirely flat, then is rolled at the very end.
Equipment
- 8-inch nonstick pan
- Silicone or rubber (soft) spatula
Ingredients
- 1 tbsp butter
- 2 eggs
- 2 tsp fresh chives, chopped
- 2 tsp fresh parsley, chopped
- 1 oz goat cheese, crumbled
Instructions
- Melt butter over medium-low heat in nonstick skillet.
- Meanwhile, beat 2 eggs in a small bowl until light yellow color, about 30 seconds.
- Add eggs to pan and swirl to coat. Immediately stir eggs through with spatula to incorporate butter and lift away from the pan. Cook over medium-low until edges begin to set. Using the spatula, gently tilt skillet away from you and lift edges of cooked egg so that the runny egg is exposed to direct heat and cooks. Continue gently lifting the edges of the egg and tilting the skillet until the runny egg no longer runs off of the omelette.
- Add fresh herbs, goat cheese, and a little salt and pepper.
- Turn off heat. Using spatula, slowly roll one side of the omelette toward the center of the pan and continue to roll once or twice more until all filling is rolled up.
- Transfer to a plate, top with more herbs and enjoy!
Notes
Feel free to switch up the herbs and type of cheese to make it your own. And remember, when using nonstick skillets, never use metal utensils or you will scratch the coating.