food & nutrition
 
 
 
2 large organic free-range eggs 2 T cold water or cream 1 tsp butter, olive oil, or coconut oil 1 oz fresh goat cheese 1 T snipped fresh herbs - rosemary, oregano, parsley, etc. freshly ground pepper Preheat the butter or oil in an 7” omelette pan. Beat the eggs until creamy. Blend in the water or cream and pepper to taste. When the oil is quite hot, swirl it to cover the pan and pour in the eggs. Cook until the egg pulls away from the edge of the pan. Lift the edge, to let the liquid egg run under. When it is half-cooked, turn the heat to medium. Sprinkle the omelette with the chopped herbs. Put the cheese over the whole surface in pieces about one teaspoon each. Fold the omelette in two and leave for a minute or two to set. Slide onto a plate and garnish with a sprig of herbs. Serve with sliced tomatoes or a green salad. Note: I use my fingers to place the goat cheese (a messy process), but you could use a small spoon. Variations: Add two tablespoons of tomato salsa with the cheese. Replace the cheese with grated mozzarella and sprinkle with parmesano-reggiano before serving. Add crisp steamed vegetables with the goat cheese for a cheese and veggie omelette. Return to Welcome Return to Food & Nutrition ../Food%20%26%20Nutrition.htmlshapeimage_2_link_0shapeimage_2_link_1
Fresh Herb & Goat Cheese Omelette