She Strengthens

Morning Madness? Whip Up This Quick and Easy Omelet!

Are you tired of sacrificing flavor for speed in the morning? Look no further! This no-cook cheese-and-herb mixture is the perfect solution for a quick and delicious breakfast. Plus, it’s a great way to use up leftover cheese and herbs.

A Weekend Treat

Want to elevate your breakfast game? Try serving our Lemon-Oregano Roast Potatoes recipe on the side for a satisfying weekend breakfast or dinner. And if you’re short on time, our Easy Herb Omelet recipe is another quick fix that doesn’t require flipping or rolling.

Get Cracking!

Here’s what you’ll need for this easy recipe:

• 2 tablespoons fresh chèvre (goat cheese), at room temperature (about 1 ounce)
• 2 teaspoons finely chopped fresh herbs, such as parsley, chervil, or chives, plus more to garnish
• 3 large eggs
• 2 teaspoons whole milk
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter

The Magic Happens

In a small bowl, mash the goat cheese with the measured herbs until combined; set aside. In a separate bowl, whisk the eggs, milk, salt, and pepper until pale yellow and the egg yolks and whites are evenly combined.

Heat It Up

Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.

The Finishing Touches

Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Evenly spoon the goat cheese mixture down the middle third of the egg mixture. Remove the pan from heat and fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over a serving plate and roll the omelet onto the plate, seam side down. Garnish with additional herbs and serve immediately!