Meals and Courses

Rocket & Goats' Cheese Omelette

prep 5 mins cook 12 mins
  • 12 eggs
  • 4 tablespoons milk
  • 4 tablespoons chopped mixed herbs, such as chervil, chives, marjoram, parsley and tarragon
  • 50 g (2 oz) butter
  • 125 g (4 oz) soft goats' cheese, diced
  • small handful of baby rocket leaves
  • salt and black pepper

Beat the eggs, milk, herbs and salt and pepper together in a large bowl. Melt a quarter of the butter in an omelette pan. As soon as it stops foaming, swirl in a quarter of the egg mixture and cook over a medium heat, forking over the omelette so that it cooks evenly.

As soon as it is set on the underside, but still a little runny in the centre, scatter a quarter of the cheese and a quarter of the rocket leaves over one half of the omelette. Carefully slide the omelette on to a warmed serving plate, folding it in half as you go. For the best results, serve immediately, then repeat to make 3 more omelettes and serve each individually. Alternatively, keep warm in a moderate oven and serve altogether.

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