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Mini Herb Omelette

Mini Herb Omelette

Photo courtesy of Handsome Brook Farms

These omelettes are packed with herbs and flavor. Even the pickiest of eaters will love this recipe.

This recipe is from chef Einat Admony and courtesy of Handsome Brook Farms.

Ingredients

  • 5 Handsome Brook Farm eggs
  • 2 Teaspoons all purpose flour
  • 1/2 Teaspoon turmeric
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon chili flakes
  • 1 Teaspoon kosher salt
  • 1 Cup finely chopped parsley
  • 1 Cup finely chopped cilantro
  • 1/2 Cup thinly sliced scallions (green parts only)
  • 1/2 Cup finely chopped dill
  • 1 small onion, finely chopped
  • 2 Tablespoons canola oil
  • 1 Tablespoon olive oil

  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


  • 4 large eggs
  • 2 tablespoons reduced-fat milk or water
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup crumbled goat cheese
  • 1 ½ tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon chopped fresh chives, plus more for garnish
  • 1 teaspoon extra-virgin olive oil

Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.

Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.


Watch the video: The Omelet Poulard. Step-by-step recipe of the famous French omelet from the Kitchen ARGoStav (January 2022).