Herb and Goat Cheese Omelet

Let me tell you something about omelettes. Most of the time, they’re just eggs with a little salt and pepper. But this Herb and Goat Cheese Omelette? It’s a whole different level.

We’re talking shallots sautéed until sweet and translucent. Fresh herbs oregano, thyme, and rosemary adding earthy, aromatic depth. Fluffy eggs (four whole + two whites). Tangy, creamy goat cheese melting into the center. And a drizzle of honey for that sweet-savory finish.

It’s like a fancy brunch dish that comes together in 20 minutes. The honey might sound unusual, but trust me it balances the tangy goat cheese and savory herbs perfectly.

Twenty minutes. One skillet. Two servings. And you’ve got a meal that’s impressive enough for guests but easy enough for a weekend breakfast.

Let’s make some omelettes.

Try my Omelet with Smoked Salmon and Feta recipe.

Why You’ll Love the Recipe

• 20 minutes start to finish. Fast enough for a weekday breakfast.
• High protein (22g). Eggs + egg whites.
• Sweet-savory combo. Honey + goat cheese + herbs.
• Fresh herbs. Oregano, thyme, rosemary.
• Creamy goat cheese. Tangy, rich, melty.
• One skillet. Minimal cleanup.
• Impressive for brunch. Looks and tastes like a restaurant dish.
• Low carb + keto friendly. Fits almost every diet.

Try my Stuffed Omelet Roll-Ups recipe.

What You’ll Need to Make

You’ll need a medium non-stick skillet, a mixing bowl, a whisk, a spatula, a cutting board and knife, and a measuring spoon.

Ingredients (Serves 2):

• 2 shallots, finely diced
• ½ tsp. dried oregano
• ½ tsp. fresh thyme leaves
• ½ tsp. fresh rosemary, chopped
• 4 large eggs, whisked
• 2 egg whites
• 2.1 oz. (60g) goat cheese
• 1 tsp. honey
• 2 tbsp. olive oil (divided)
• Salt and pepper, to taste

Recipe Keys: High Protein, Low Carb, Keto Friendly, Gluten Free, Quick Meal, One Skillet, Brunch Worthy

Try my Spanish Omelet with Zucchini recipe.

What You’ll Need to Do

Alright, let’s make an omelette that’s sweet, savory, herbaceous, and so good.

First, heat 1 tablespoon of olive oil in a non-stick skillet over low heat.

Add the finely diced shallots. Sauté for 5 minutes until translucent and sweet.

Add the herbs – oregano, thyme, and rosemary. Cook for another 5 minutes, stirring occasionally.

Meanwhile, in a bowl, whisk the eggs and egg whites together. Season with salt and pepper.

Add another 1 tablespoon of oil to the pan. Pour in the whisked eggs.

Increase the heat to medium and sauté the eggs until they begin to set around the edges.

Crumble the goat cheese over the top and drizzle with honey.

Cook until the cheese melts and the bottom of the omelette browns slightly.

Fold the omelette in half and cook for another 2-3 minutes, until the center is cooked through.

Slide onto a plate and serve immediately.

Serve with fresh bread and extra goat cheese and herbs.

Eat with a fork. Get some egg, some cheese, some herbs, and a hint of honey in every bite.

Easy Ingredient Swaps

• No shallots? Use ¼ red onion or 2 green onions.
• No fresh herbs? Use all dried herbs (½ tsp each).
• No goat cheese? Use feta, cream cheese, or ricotta.
• No honey? Use maple syrup or agave.
• No egg whites? Use 6 whole eggs.
• Make it dairy free: Use dairy-free cheese and skip the honey.
• Add veggies: Add sautéed mushrooms, spinach, or tomatoes.
• Add protein: Add smoked salmon or bacon.

Try my Kai Jeow (Thai Omelet) recipe.

Some Twist and Tweak Ideas

• Mushroom version: Add sautéed mushrooms with the shallots.
• Spinach version: Add wilted spinach before folding.
• Smoked salmon version: Top with smoked salmon and capers.
• Bacon version: Add crispy bacon crumbles.
• Spicy version: Add red pepper flakes.
• Herby version: Add fresh chives or parsley.
• Low carb version: Already low carb.

Try my Cottage Cheese Protein Omelet recipe.

Some Helpful Tips

• Use a non-stick skillet. Omelettes can stick. A good non-stick pan is essential.
• Cook shallots slowly. Low heat for 5 minutes. Don’t rush they need to sweeten.
• Fresh herbs are best. Dried works, but fresh herbs add so much more flavor.
• Don’t overcook the eggs. Remove from heat while they’re still slightly soft. They’ll continue cooking.
• Fold gently. Use a spatula to fold in half. Don’t press down you want it fluffy.
• Serve immediately. Omelettes wait for no one.

Try my Potato Cheese Omelet recipe.

Some Budget-Friendly Tips

• Eggs are still affordable. 4 eggs + 2 whites for 2 servings. Great value.
• Fresh herbs can be pricey. Buy a bunch. Use the rest in other recipes.
• Goat cheese is the splurge. A little goes a long way. Use 2.1 oz for two servings.
• Shallots are cheap. Buy what you need.
• Honey from the discount store. Store brand is fine.
• Make a double batch. Twice the omelette. Same amount of work.

Try my Tortang Giniling (Filipino Beef Omelet) recipe.

Some Serving Ideas

• As breakfast. With fresh bread and coffee.
• For brunch. Impressive and delicious.
• For a light dinner. With a side salad.
• With fresh bread. Perfect for dipping.
• With a side salad. Arugula with lemon vinaigrette.
• For a crowd. Make individual omelettes. Double the recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 2 days.

Freezer: Not recommended. Eggs become rubbery when frozen.

Reheating:

• Skillet (best): Reheat over low heat for 2-3 minutes.
• Microwave: 30-45 seconds.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I love a simple omelette. But sometimes I want something a little more special, a little more exciting. This Herb and Goat Cheese Omelette is that.

Shallots, fresh herbs, fluffy eggs, creamy goat cheese, and a drizzle of honey. Sweet, savory, herbaceous, and so good.

Twenty minutes. 22g of protein. Low carb. Keto friendly.

Make it for breakfast. Make it for brunch. Make it for a quick dinner.

However you serve it, you’re getting an omelette that’s anything but boring.

Now go make some omelettes.

~ Danny Davis

P.S. If you try the mushroom version, let me know. That’s my go-to upgrade. Sautéed mushrooms with the shallots so good.