For a long time I was kind of intimidated by the thought of making an omelet, and it seemed like every time I tried, it would just be a disaster and I would end up scrambling everything together.
(Side note: there's absolutely nothing wrong with that because it is still delicious.)
But while I was writing my cookbook, I was determined to master a couple of egg cooking techniques including Hollandaise sauce, souffles... and omelets.
And now I make them all the time. In fact, an omelet is usually my go-to breakfast these days.
I love omelets because they're such a good vehicle for almost anything, but my favorite is to choose a cheese and a fresh herb to pair with the eggs.
For this omelet, I paired goat cheese with fresh basil. Goat cheese gets so creamy when it heats up, and the fresh basil adds such a nice herbaceous, but subtle, flavor to the eggs.
I like to use a combination of oil and butter when I make omelets. The oil really keeps the eggs from sticking and the butter adds a rich flavor that I enjoy.
You can use olive oil, but for this omelet, I prefer a neutral cooking oil instead. Olive oil has such a strong flavor, and I think the goat cheese and basil need a more delicate touch.
Scroll down for the printable recipe card.
Goat Cheese and Basil Omelet
Makes one omelet.
1 tablespoon butter
Drizzle of neutral oil
2 eggs
2 ounces goat cheese, crumbled
A few fresh basil leaves, plus more for garnish
Kosher salt
Freshly ground black pepper
Add the butter and a drizzle of olive oil to a shallow skillet with sloped sides over low heat. Whisk the eggs in a small bowl until they're light and frothy and season with salt and pepper.
When the butter in the pan starts to foam and bubble, add the eggs. Tilt the pan to spread the egg evenly, for about 45 to 60 seconds.
When the egg is mostly set, shake the pan or run a rubber spatula around the edge and underneath to loosen the eggs, then sprinkle the goat cheese down the center of the omelet. Then add the basil, reserving some for garnish.
Tilt the pan and using the spatula, fold over two sides of the omelet towards the center, Slide the omelet onto a plate, carefully flipping it over so the seam is on the bottom, then garnish with the reserved basil.
