Herb and Goat Cheese Omelet


What’s a girl to do when she’s woken up by her grumbling stomach? Devour a huge breakfast, of course!

Weekend mornings are the best. I mean, for real, what’s better than waking up with the sun, lingering under the covers for a few extra minutes of warm happiness, and then slowly stretching upwards and outwards to welcome the day? Probably nothing. I, like any red blooded American, live for the weekends. They are slower, and happier, and since Chirag comes home on the weekends, Saturdays and Sundays are instantly more fun.

During the week, I’m constantly pressed for time in the mornings, and find that I’m rushing to get out the door by 6:30am, and my breakfasts usually consist of a quick microwaveable scramble or a make-ahead muffin or breakfast sandwich. My favorite part of the weekends is that I can take my time and eat something fresh, healthy, and balanced. Also, this recipe gave me a chance to use up some fresh herbs I had in my kitchen. Any combination of herbs would taste great and fresh in this recipe, so you can use whatever you have on hand, which makes life 100 times easier on a lazy weekend morning.

Not to completely divert from the point here, but goat cheese is magical. Especially when you buy the kind that is mixed with herbs and olives.


Long story short, weekends = the best. Weekend breakfasts = the best of the best. The end.


Herb and Goat Cheese Omelets
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 5 minutes

8 large eggs
1/2 Tbsp Italian seasoning or 1 Tbsp finely minced fresh herbs (eg. parsley, oregano, rosemary, basil, tarragon, sage), plus more for garnish
Salt and pepper, to taste
2 tsp olive oil, divided
2 oz soft herb goat cheese
1 cup baby spinach, chopped
1/2 cup green onions, sliced, plus more for garnish
Parmesan cheese, shredded, for garnish

  1. Whisk eggs, herbs, salt and pepper together in a large bowl.
  2. Heat 1/2 tsp of oil in a skillet. Pour 1/4 of the egg mixture into the pan, and allow to set. Sprinkle 1/2 oz goat cheese, 1/4 cup spinach, and 1/8 cup green onions onto the the omelet and cook for an additional minute or until spinach as slightly wilted. Repeat to make 4 omelets total.
  3. Garnish with fresh herbs, green onions, and Parmesan cheese, and serve hot.




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