Herb & Goat's Cheese Folded Omelette

⏱ 10 min · Serves 1

A silky, softly set omelette folded around tangy goat's cheese and a shower of fresh herbs. Five minutes in the pan, and breakfast, lunch or a very quick supper is sorted.

Per serving: 505 kcal · 29.0g protein · 3.0g carbs · 42.0g fat

Ingredients

• 3 large eggs
• 1 tbsp cold water
• 1/4 tsp fine salt
• Pinch of freshly ground black pepper
• 15g unsalted butter
• 40g soft goat's cheese, crumbled
• 1 tbsp finely chopped chives
• 1 tbsp chopped flat-leaf parsley
• A few tarragon leaves, chopped (optional)
• Handful of rocket, to serve
• Squeeze of lemon juice

Method

1. Crack the eggs into a bowl, add the water, salt and pepper, and beat with a fork for about 30 seconds until completely uniform and slightly frothy.
2. Set a 20cm non-stick frying pan over medium-low heat. Add the butter and swirl until melted and foaming, but not browning.
3. Pour in the eggs. Leave for 10 seconds, then stir gently with a spatula, pulling the set curds in from the edges, for about 45 seconds.
4. When the omelette is mostly set but the surface is still glossy and slightly wet, stop stirring and smooth the top into an even layer. Cook undisturbed for 20 seconds.
5. Scatter the goat's cheese and most of the herbs over one half. Turn off the heat and let it sit for 20 seconds so the cheese softens.
6. Fold the bare half over the filling with your spatula, then slide onto a warm plate.
7. Toss the rocket with the lemon juice and a pinch of salt, pile alongside, and finish the omelette with the remaining herbs.