Herbed Goat's Cheese & Spring Onion Omelette

⏱ 10 min · Serves 1

A soft-set, buttery three-egg omelette folded around melting goat's cheese, sweet sautéed spring onions and a shower of fresh herbs. Ten minutes from pan to plate, and far more elegant than it has any right to be.

Per serving: 565 kcal · 30.0g protein · 4.0g carbs · 47.0g fat

Ingredients

• 3 large eggs
• 1 tbsp cold water
• 1/2 tsp fine sea salt
• Freshly ground black pepper
• 15g unsalted butter
• 2 spring onions, thinly sliced (white and green parts kept separate)
• 40g soft goat's cheese, crumbled
• 1 tbsp chopped fresh chives
• 1 tsp chopped fresh dill or parsley
• 1 tsp olive oil

Method

1. Crack the eggs into a bowl, add the cold water, salt and a good grind of pepper, and beat with a fork for about 20 seconds until fully blended and slightly frothy — no streaks of white.
2. Heat the olive oil and half the butter in a 20cm non-stick pan over medium heat. Add the white parts of the spring onion and cook for 1 minute until softened but not coloured. Tip onto a plate.
3. Add the remaining butter to the pan and swirl until foaming. Turn the heat to medium-low and pour in the eggs.
4. Leave for 10 seconds, then use a spatula to draw the setting edges into the centre, tilting the pan so raw egg runs into the gaps. Repeat for about 1–2 minutes until the omelette is mostly set with a glossy, just-wet surface.
5. Scatter the goat's cheese, cooked spring onion whites, green spring onion slices and most of the herbs over one half of the omelette. Cook for 30 seconds more so the cheese begins to soften.
6. Fold the bare half over the filling, slide onto a warm plate, and scatter with the remaining herbs and a little more pepper. Eat immediately.