Fresh herbs, creamy goat cheese, and soft eggs = one of those meals that feels fancy but takes maybe 10 minutes total. This is perfect for spring when the chives are popping off and you need a quick breakfast, lunch, or “I don’t feel like cooking” dinner.
Why You’ll Love This
- Fast and easy
- Great way to use fresh garden herbs
- High protein and filling
- Feels elevated with very little effort
- Flexible based on what herbs you have growing
Ingredients
Serves 2
- 6 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
- 2 ounces goat cheese, crumbled
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill
- Salt and black pepper, to taste
Optional additions:
- Sautéed asparagus
- Baby spinach
- Green onions
- Microgreens
- Hot honey drizzle
Instructions
1. Prep the eggs
In a bowl, whisk together all the ingredients until smooth and slightly frothy.
2. Cook the omelette
Heat a cast iron skillet over medium-low heat and add butter.
Pour in half the egg mixture. Let it cook undisturbed for about 30 seconds, then gently push the eggs toward the center with a spatula while tilting the pan so uncooked egg flows underneath.
Fold the omelette in thirds and cook another 30–60 seconds until just set.
Repeat with remaining ingredients for the second omelette.
Tips
- Low heat is the secret to soft, fluffy omelettes.
- Fresh herbs matter here — dried herbs won’t give the same spring flavor.
- Goat cheese melts best when slightly room temp.
Herb Pairing Ideas
Mild & Fresh
- Chives
- Parsley
- Dill
More Floral & Bright
- Tarragon
- Chervil
- Basil
Garden Loaded
- Chives
- Dill
- Spinach
- Green onion
- Pea shoots on top
What to Serve With It
- Sourdough toast (obviously)
- Roasted potatoes
- Simple greens with lemon vinaigrette
- Fresh fruit
- Crispy bacon or sausage
theblohmstead.com 
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