Lemon Thyme and Ginger

Fresh Herb Omelet with Goat Cheese and Roasted Red Pepper

April 26, 2016 | By

Fresh Herb Omelet with Goat Cheese and Roasted Red Pepper

Serves 1
Prep time 10 minutes
Cook time 2 minutes
Total time 12 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Lunch, Main Dish
Misc Serve Hot
Website Food Network -Ina Garten
Recipe and instruction on how to make a goat cheese and fresh herb omelet. This recipe is inspired by Barefoot Contessa, Fines Herb Omelet.


  • 2 large eggs
  • 1oz goat cheese (crumbled)
  • 2 Tbls mixed fresh herbs (any combination of minced herbs, tarragon, chive, parsley, basil, mint, chervil)
  • 1oz chopped roasted red pepper
  • 1/2 Tbls butter


Mise en Place
Get all of 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 of 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.

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