A clever goat’s cheese omelette for every day

We like to say that anyone can cook a few eggs. But in my view not all eggs are equal, and once you dive deeper into experimenting you quickly find that the difference can be striking. Instead of the classic, try an upgraded omelette where we play with herbs and goat’s cheese. Folded in half like a „calzone“ pizza, soft and juicy inside. That is what my omelette from good-quality home-grown eggs can be like, and I would happily have it every day

Ingredients:

• 6 home-grown eggs
• 100 g goat’s cheese for slicing, young or matured
• sea salt
• black pepper
• coriander
• lemon
• 2 tbsp olive oil
• 10 g homemade butter

Method:

Preparation time: 15 min

Number of portions: 2

1. Heat a pan over a gentle flame, warm the olive oil in it and melt the butter into the oil
2. Pour in the eggs beaten with oregano, salt and black pepper.
3. Add the sliced goat’s cheese once the eggs have set for the first 3 minutes.
4. Fold the omelette in half after 1-2 minutes, and turn the flame up so that you finish the omelette but keep the inside juicy.
5. Serve lightly sprinkled with lemon, with leaf salad and grated beetroot dressed with balsamic vinegar and olive oil.

My tricks and possible alternatives:

• Instead of goat’s cheese you can happily use feta or even bryndza. It may sound mad, but flavour-wise it really works.
• Always cook eggs over a gentler flame and with patience. The result will be tenderness instead of rubberiness.
• Good-quality olive oil handles mild cooking temperatures and baking perfectly well. What is more, if you add a few slices of butter, you not only get a great flavour but also raise its smoke point and stability to roughly 180°C.
• At the end I sprinkle the omelette lightly with lemon, or just grate in a little zest to add the gently sour note that lifts the goat’s cheese.