Goat Cheese & Chive Omelette

I love this versatile goat cheese and chive omelette as it makes a simple and delicious breakfast, lunch or dinner. Goat cheese and chives are my go to, but you can use almost any cheese and any herbs, or skip the cheese and just stir some herbs through the egg mixture, or make it completely plain. You get the idea. Serve a perfectly dressed green salad alongside to complete this simple meal (see video below). I love Meredith Dairy goat cheese and have also used their dill-flavoured cheese in this recipe. Goat cheese and sauvignon blanc (two of the best things to come out of the Loire region of France) are natural partners, and I really enjoy Stefano Lubiana’s sauv blanc from Tasmania with this Aussie goat cheese omelette. The secret to a successful omelette is a really clean, heavy-based pan, but even if it sticks a little it’ll still taste delicious!

Serves 2

Ingredients

4 eggs
Salt flakes and freshly ground black pepper, to taste
2 tablespoons water
25g salted butter
100g fresh goat cheese, chopped
½ bunch chives, sliced

Method

Lightly whisk the eggs with salt, pepper and water.
Melt butter in a shallow frying pan over medium heat.
When it’s foaming, swirl it around the pan then pour in the egg mixture.
Give it a minute or so to set around the edges then, using a spatula, carefully lift up the edges, tilting the pan to let the raw egg pour under the set egg.
When the egg is almost fully set, dot the cheese over one half of it and sprinkle with chives (saving a few for garnish if you like).
Cook for a further minute or so, then fold in half.
Cut in half and serve.