I love finding great basic recipes. The best thing about a “basic” recipe is that anyone can put their own twist on the recipe. Let’s start with a simple cheese omelette…what an incredible blank slate. With a handful of freshly cut herbs from our backyard garden and an amazing cheese choice, we are able to transform an ordinary omelette into a flavourful savoury herb and gouda omelette that is a delicious breakfast option for our family or for any time of the day.
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There are few things I find more satisfying than cooking with food that my daughters and I have grown. While we don’t have the space in our small urban backyard to keep chickens, we most certainly grow lots and lots of herbs. Fill your omelette with the herbs that your family loves to eat and gooey cheese, like gouda. Take something simple and turn it into your own “top 10” worthy recipe.
Garden Herb Omelette with Gouda
3 large eggs
2 tbsp milk
1 tbsp each, chopped fresh thyme, rosemary, oregano and basil
1 tbsp butter
1/2 cup shredded gouda
Whisk together eggs and milk in a medium bowl.
Stir in chopped herbs. Choose whichever herbs your family likes.
Melt butter in a small, non-stick skillet, you can actually purchase an omelette pan that is perfectly sized for making omelettes, over medium heat.
Pour the egg mixture into the pan. Use a heat-resistant rubber spatula, and pull the edge of the omelette back, allowing the uncooked egg to seep onto the freshly exposed pan. Continue pulling back the edge of the omelette all the way around the omelette.
Once the egg mixture is cooked, but still a little loose, toss the grated cheese onto the omelette.
Use the rubber spatula to flip one side of the omelette over and on top of the other side – covering the cheese inside the omelette.
Let the omelette cook for a few more moments, until the cheese is melted.
Slide the omelette onto a plate and enjoy.
An omelette is a fabulous recipe to make with children. Young children can get their hands dirty cracking and whisking the eggs or grating the cheese. Older kids can try their hand at preparing the omelette on the stovetop. There is a whole lot of laughing in the kitchen when the time comes to fold the omelette in half.
Serve the omelette on it’s own or add our amazing kale salad and you have a meal that works for a busy weeknight dinner.
Garden Herb Omelette with Gouda
Ingredients
- 3 large eggs
- 2 tbsp milk
- 1 tbsp each chopped fresh thyme, rosemary, oregano and basil
- 1 tbsp butter
- 1/2 cup shredded gouda
Instructions
- Whisk together eggs and milk in a medium bowl.
- Stir in chopped herbs. Choose whichever herbs your family likes.
- Melt butter in a small, non-stick skillet over medium heat.
- Pour egg mixture into the pan. Use a rubber spatula, pull the edge of the omelette back, allowing the uncooked egg to seep onto the exposed pan. Continue pulling back the omelette all the way around the omelette.
- Once the egg mixture is cooked, but still a little loose, toss the grated cheese onto the omelette.
- Use the rubber spatula to flip one side of the omelette over and on top of the other side – covering the cheese inside the omelette.
- Let the omelette cook for a few more moments, until the cheese is melted.
Nutrition
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I love this simple twist on an omelette Jen!