I love this versatile goat cheese & 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 herbs … or skip the cheese and just stir some herbs through the egg mixture … or make it completely plain to serve alongside some crisp bacon and tomato wedges … or … you get the idea. 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 enjoyed Stefano Lubiana’s 2016 sauv blanc from Tasmania with this 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!
- 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
- 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.