One of my earliest posts on my blog was a story about when I first learned to make an omelet. It was a treasured moment between me and Aunt Bunty. I will never forget it. The post included two omelet recipes. Currently, my recipe plugin only allows one recipe per post, and now each recipe must stand on their own. Fresh herb omelet has bright flavor from the fresh herbs, goat cheese and roasted peppers. I believe it is outstanding, and compare all other omelets to this one. Click on this link to read the story and recipe for Cheese Omelet.
I still stand by my premise from my original post: If you can only learn how to cook one thing let it be with eggs. An omelet is perfect for any meal of the day, inexpensive, and provides a nutritious meal. Fresh herb omelet with goat cheese is fancier than the standard cheese omelet, but it is worth knowing how to make. You never know when you will need to make something impressive.
No matter what age, starting out on your own is daunting. Learning to cook is no different. Having the skill of making a meal, such as an omelet, can help soften any transition be it work, school or learning how to cook. There will come a time when friends and/or family members will put out a call to action for the in-house “chef” to satisfy a hankering of a home cooked anything. The person, who can satisfy this need, usually reaches celebrity-nobility status for life.
Your friends might not remember your record-breaking accomplishments throughout your tenure in college or successful career, but they will remember your late-night comfort food and thank you for it. An omelet is a great place to start. If you can only cook one thing, make it with an egg.
The fresh herb omelet with goat cheese and roasted red pepper is inspired by a Barefoot Contessa episode “Fines Herb Omelet”. It is a creamy and luxurious omelet. Fines herb is a French term for the fresh herb combination of tarragon, chervil, chives and parsley. Unfortunately, I cannot get chervil at any market around me, so I usually use whatever fresh herbs I have at home. Use equal amounts of fresh herbs in any combination of 2 to 4 fresh herbs to your liking. Great combos are: 1) basil and parsley (you could also add mint), 2) chives, tarragon and parsley, 3) Fines Herbs, 4) dill, 5) whatever suits your taste.
Fresh Herb Omelet with Goat Cheese
- 2 large eggs
- 1 oz 28 g goat cheese (crumbled)
- 2 TBS mixed fresh herbs any combination of minced herbs, tarragon, chive, parsley, basil, mint, chervil
- 1 oz 28 g chopped roasted red pepper
- 1/2 TBS 7 g butter
Mise en Place
Get all your ingredients prepped and ready for cooking.
Mix the two eggs in a small bowl until they are completely combined.
Chop the herbs and mix half of the herb mixture into the eggs.
Chop the red pepper.
Measure and gently crumble the goat cheese. Set all ingredients to the side of the stove for easy access.
Get all your cooking utensils and pan ready. I use an 8-inch frying pan, a heat proof rubber spatula and a pancake spatula.
Cooking the omelet
Place an 8-inch frying pan on a burner and turn the heat to medium high. Heat the pan and melt the butter.
When the butter is completely melted, lift the pan and swirl the butter around so that the butter completely covers the bottom of the pan and up the sides.
Pour the mixed eggs into the center of the pan. Let the egg mixture settle for a few seconds. Using your utensil, (fork, wooden spoon, heat proof rubber spatula), gently pull the eggs from the edge of the pan towards the center. If needed, slightly tilt the pan by lifting the handle, to help guide the eggs into the cleared space.
Repeat this step 3-4 times going all the way around the perimeter of the pan.
Before the eggs are cooked all the way through, the eggs will still be a little wet on the top, place the rubber spatula between the edge of the pan and the eggs and slide it all the way around the perimeter to make sure that the eggs are loose and not sticking to the pan.
Slide the spatula under the eggs then flip the omelet over like a pancake. Once flipped, immediately sprinkle the goat cheese, roasted red pepper and half of the remaining herbs down the middle of the omelet.
Turn off the heat.
Tri-fold the omelet: Using your spatula, fold over one side of the omelet over the center of the omelet to cover the cheese and herbs
Continue to gently roll the omelet over, using your spatula to encourage the omelet to roll over onto itself, towards the other side of the omelet.
Place your serving plate at the edge of your pan and slide the omelet onto your plate seam side down.
*A slightly easier way to tri-fold your omelet after you have sprinkled your fillings down the center of the omelet, fold over one side of the omelet to cover the cheese filling in the center, then fold over the opposite side toward the center to cover the filling. Use your spatula to lift the omelet out of the pan and place it seem side down onto your serving plate.
Sprinkle the omelet with salt and pepper and the remaining fresh herbs and serve.
I prefer to make an individual omelet with two eggs verses a larger omelet with more eggs and for more portions. The one portion omelet cooks quickly and more thoroughly. If you want to make larger omelet you should use a 10-12-inch skillet, (depending on how many eggs), and possibly not flip the omelet over like a pancake, just fold the omelet in half. A larger sized omelet will be more fragile and it could rip. Once folded in half the eggs will continue to cook while the cheese melts.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
If there is just one food a person should learn to cook, I would recommend learning how to cook anything with eggs. If you can cook an egg, be it fried, scrambled, poached or hard-boiled, you can give yourself endless varieties for breakfast, lunch and dinner. Eggs are versatile and inexpensive, and easily provide a satisfying, high protein meal. One of my favorite breakfasts is, scrambled eggs with a side of fresh chopped tomatoes and spinach, drizzled with truffle oil: A bright and fresh taste combined with the indulgent smell and flavor of truffles. It is a great way to start one’s day. An egg is a perfect food and one that I am pleased is off the Do Not Touch list.
It is intriguing to me that this humble food arouses such debate about one’s skill as a chef. Rumor has it that one’s omelet making skill has either squashed or jump started a chef’s career, (Blood, Bones and Butter by Gabrielle Hamilton). My research shows that there are various omelet cooking techniques. One can add milk, water, heavy cream, cook on low heat, high heat, scramble, pull, tilt, and whack your way to omelet perfection. I believe that something so fundamental should be less complicated and intimidating.
“The egg can be your best friend if you give it the right break.” Julia Child, The French Chef episode, “Elegance with Eggs”.
Fortunately for me, my introduction to making omelets did not involve the intimidating classic French technique, but a more relaxed version of pulling the eggs away from the side of the pan and allowing for the liquid to easily flow into the emptied space. This introduction was generously taught to me when I was around 9 years old.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.