Goats Cheese & Basil Omelette

goats cheese & basil omelette

Goats Cheese & Basil Omelette

It’s hard to go past an omelette when you feel like a super quick, healthy meal. The possibilities are endless when it comes to additions and flavours but this goats cheese and basil combo is one of my all time favourites.

per person:
takes: 15 minutes

3 eggs
50g (2oz) goats cheese
5-6 basil leaves
large handful salad leaves to serve, optional

1. Preheat a small frying pan or omelette pan on a medium high heat.

2. Lightly whisk eggs in a bowl. Season.

3. Add a few glugs of oil or butter to the pan. Add eggs and cook for about 30 seconds. If they’re sizzling too rapidly, turn the heat down.

4. After 30 seconds gently bring the cooked edges of the egg into the centre and let the raw egg flow out to the edges.

5. Top with goats cheese. When the egg is mostly cooked and set (about 1 minute or a little longer), slide the omelette onto your plate. Sprinkle over basil.

6. Serve with accompaniments on the side.


different cheese – finely grated parmesan, cheddar, ricotta, cottage cheese, crumbled feta, blue cheese.

vegetables / dairy-free – replace goats cheese with halved cherry tomatoes, sun dried tomatoes, cooked mushrooms, artichoke hearts in oil, finely shaved asparagus, shaved fennel, cooked zucchini or leftover roast potatoes.

carnivore -drape proscuitto over the omelette, or finely sliced salami, diced cooked bacon, or shredded cooked chicken.

fishy – replace cheese with smoked salmon, smoked trout, salmon roe, caviar, canned sardines, smoked oysters, cooked crab meat, lobster, canned tuna, canned salmon.

different herbs – lemony sorrel, thyme, basil, parsley, mint.

different accompaniments – baby spinach, salad leaves, shaved fennel, shaved zucchini, shredded kale, wilted kale, wilted spinach, a glass of wine!

vegan – try scrambled tofu instead.

richer – use butter instead of the oil and add a few tablespoons of cream or sour cream as you whisk the eggs.

carb lovers / more substantial
– serve with hot buttered toast.

paleo (grain, legume & dairy-free) – replace goats cheese with halved cherry tomatoes, sun dried tomatoes, cooked mushrooms.

more veg – add mushrooms or tomatoes to omelette.

Leftover Potential?

Not great. Best when hot from the pan but you could keep in the fridge if needed. Gently reheat in the oven or in a pan.

Problem Solving Guide

eggs sticking to the base of the pan – eggs have a tendency to stick. Be generous with the oil or butter and use either a nonstick pan or a well seasoned omelette pan.

eggs rubbery – the first sign that eggs are overcooked is the texture goes all rubbery. Next time take the pan off the heat before you think the eggs are cooked AND use a lower heat to begin with.

eggs watery – when eggs get overcooked, the protein coagulates and squeezes out any excess moisture which results in water weeping out from your eggs. Not much you can do now, but next time take the pan off the heat before you think the eggs are done. The residual heat will be enough to finish them off.

too bland – season with a little more salt & pepper. Also make sure you’re using the best quality free range eggs you can afford.

Waste Avoidance Strategy

eggs – will keep in the fridge for a month or so. Or use for another meal.

goats cheese – keeps for months unopened in its packet. Or can be frozen.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with

olive oil – keep in the pantry.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

Serving Suggestions

Best served HOT straight from the pan with a wicked glass of white wine.

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