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Tomato, Goat Cheese & Fines Herb Omelette



  • 2 organic, free-range eggs
  • ½ tablespoons water
  • 1/8 teaspoon salt (course sea salt) and freshly ground pepper, fresh thyme, oregano & parsley (any or all of these herbs)-minced
  • 1 tablespoon butter
  • ½ Roma tomato, cubed
  • 2 scallions, minced
  •   Small amount of feta cheese, crumbled


Ingredients are for each serving.

Mince scallions and cube tomato. Melt butter in non-stick omelet pan over medium heat. Add scallions and cook for a minute or so. Add tomato just to warm, still holding its shape. Scrape into bowl and put aside.

Whisk 2 eggs with ½ tablespoon water, salt and pepper to taste and ½ tablespoon minced herbs. Pour egg mixture into omelet pan and cook for a minute. Tip pan for uncooked egg to run to edge. When the egg is almost cooked through, add scallion and tomato mixture in a line down the center of egg and sprinkle with a little Feta (This has a strong flavor, so easy does it.). Adjust heat to low.

With spatula, fold the two ends of omelet over the scallion and tomato mixture and finish cooking over very low heat until there is no wet egg remaining. Be sure the bottom of the omelet doesn't get browned and dry. You can also turn off heat, leaving omelet in pan to finish for 30 seconds or so.