Garden Herb Omelette with Goat Cheese

Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 1

Why This Recipe Exists (And Why I Love It)

Eggs are having a moment—and honestly, I’m not mad about it. Packed with protein, loaded with vitamins, and endlessly versatile, they’ve been dubbed “the perfect food.” And while I’m usually a scrambled-eggs-on-toast kinda gal, I decided it was time to tackle the elusive omelette.

The result? A soft, tender two-egg beauty filled with creamy goat cheese and fresh garden herbs like chives, parsley, and dill. It was simple enough for a post-yoga dinner and tasty enough to repeat the next morning with zero shame. If you’ve ever been intimidated by omelette-making, I promise: it’s all about the technique—and a little confidence.

Think of this recipe as your gateway to elevated eggs. Elegant, satisfying, and ready in under 10 minutes. No flipping required.

Why You’ll Love This Recipe

• Ready in 10 minutes flat
• Packed with protein and fresh flavor
• Perfect for breakfast, brunch, or a light dinner
• A flexible way to use up your garden herbs
  

Ingredients

From the Palate Patch Garden

½ cup tender herbs (chives, parsley, dill, tarragon—all welcome)

For the Main Dish:

2 eggs
2 tbsp butter
¼ cup goat cheese, crumbled
Salt and pepper, to taste

Instructions

Step 1: Prep your Eggs

1. Crack the eggs into a small bowl and beat them with a fork until fully combined—no streaks of egg white or yolk should remain. Season lightly with salt and pepper.

Step 2: Heat the Pan

1. Melt the butter in a non-stick 8–10” skillet over medium heat until it sizzles gently.
   

Step 3: Cook the Eggs

1. Pour the eggs into the pan and swirl to coat the surface evenly. Let them cook undisturbed until the edges begin to set.
2. Using a rubber spatula, gently pull the cooked eggs from the outer edges toward the center, allowing uncooked egg to flow into the gaps. Tilt the pan as needed to help the eggs cook evenly. Turn the heat down to medium-low.

Step 4: Add the Fillings

1. Once the eggs are mostly set (but still a little soft and glossy in the center), sprinkle goat cheese and herbs over one half of the omelette.

Step 5: Fold and Finish

1. Gently fold the omelette in half using your spatula. Let it cook for about 1 more minute, just until the cheese begins to melt and the bottom gets a hint of golden color.
2. Slide onto a plate, top with extra herbs, and serve warm.

Notes & Tips

• No goat cheese? Cream cheese or other melty cheeses make tasty substitutes.
• Use what you’ve got: Spinach or even beet greens can stand in for tender herbs.
• Make it heartier: Add cooked mushrooms or meat to the filling.
• Cook low and slow: Don’t rush the eggs—gentle heat makes the best omelettes.
  

Serving Suggestions

• Pair with sourdough toast and a schmear of butter
• Add a side of fruit or a small green salad for a full meal
• Try it with a drizzle of hot honey or a few chili flakes if you like a kick

Storage & Reheating

Best eaten fresh--there's just no way around it.

FAQs

Can I use more eggs?
Sure! You can scale this up to 3 eggs—just be sure to use a slightly larger pan.

Your Turn!

Tried this omelette? I’d love to hear how it went! Tag @PalatePatchCSA on Instagram or leave a comment below with your favorite herb combo. Whether it’s a Tuesday morning or a post-yoga refuel, I hope this one makes its way into your regular egg rotation.