Omelet with herbed goat cheese
2
Points®
Total time: 22 min • Prep: 15 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
When your herb garden’s in full bloom, here’s a go-to, savory breakfast you'll want to make every morning before a busy day. Nothing dresses up a plain omelet like creamy goat cheese and a bunch of fresh herbs. And any herb will do in this recipe; swap tarragon for basil or cilantro for parsley. Feel free to use whatever you have an abundance of. Just keep in mind that if you use either thyme or oregano as part of your herbal mix, use only 1 to 1 1/2 teaspoons, as these herbs impart a strong flavor. Top your omelet with more fresh herbs for an even prettier presentation.
Ingredients
Fat free skim milk
¼ cup(s)
Soft goat cheese
6 Tbsp, at room temperature
Fresh parsley
2 Tbsp, minced
Fresh basil
2 Tbsp, fresh, minced
Peppermint leaves
2 Tbsp, fresh, minced
Chives
2 Tbsp, fresh, minced
Egg whites
6 large
Egg
3 large egg(s)
Cooking spray
2 spray(s)
Unsalted butter
1 tsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, freshly ground, or to taste
Instructions
1
In a small bowl, beat milk and cheese until smooth. Stir in parsley, basil, mint and chives; set aside.
2
In another bowl, beat egg whites and eggs until combined.
3
Coat a very large skillet with cooking spray; place over medium heat. When pan is hot, melt butter. Add egg mixture to pan; tilt pan to coat bottom completely with eggs. When edges of omelet start to set, use a spatula to gently lift outside edges of eggs and tilt pan so any uncooked eggs will flow to edge of the pan.
4
Spread goat cheese mixture down center of omelet. When omelet is almost set, fold in it half and continue to cook until fully cooked through, about 3 to 5 minutes. Cut into four pieces and serve immediately with salt and freshly ground black pepper. Yields 1/4 of omelet per serving.
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