Herby Goat's Cheese and Spring Onion Omelette

⏱ 10 min · Serves 1

A soft-set, golden omelette folded around melting goat's cheese, sweet spring onions and a shower of fresh herbs. Ready in under ten minutes and far better than anything you'd get at a hotel breakfast buffet.

Per serving: 510 kcal · 31.0g protein · 5.0g carbs · 41.0g fat

Ingredients

• 3 large eggs
• 1 tbsp whole milk or water
• 1/2 tbsp unsalted butter
• 1 tsp olive oil
• 2 spring onions, thinly sliced
• 40g soft goat's cheese, crumbled
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper
• Handful of rocket, to serve (optional)

Method

1. Crack the eggs into a bowl, add the milk, a good pinch of salt and plenty of pepper, and beat with a fork until just uniform — don't over-whisk.
2. Heat the olive oil in a 20cm non-stick frying pan over medium heat. Add the spring onions and cook for 1 minute until softened but still bright. Tip them onto a plate.
3. Add the butter to the pan and swirl until foaming but not browned.
4. Pour in the eggs. Leave for 20 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 minute until mostly set but still glossy on top.
5. Scatter the spring onions, goat's cheese, chives and parsley over one half of the omelette. Cook for another 30 seconds without stirring.
6. Fold the bare half over the filling, slide onto a warm plate and rest for 30 seconds so the cheese melts.
7. Top with a few rocket leaves and a final grind of pepper, and eat straight away.