If you love a good breakfast or brunch dish that’s both simple and packed with flavor, this Garden Herb Omelette is a must-try. It's a delightful way to start your day, bringing fresh garden herbs right to your plate.
Eggs are the star of the omelette, providing structure and protein. They’re the canvas for the other flavors.
Milk makes the eggs creamier and helps them cook up nice and fluffy.
Olive oil is used for cooking, adding a subtle richness and helping to prevent sticking.
Feta cheese brings a salty tanginess that complements the herbs beautifully.
Spinach adds a bit of nutrition and a fresh, mild flavor.
Basil is aromatic and sweet, enhancing the freshness of the dish.
Chives bring a gentle onion-like flavor without overpowering the other ingredients.
Salt and black pepper are essential for seasoning, making all the flavors pop.
This omelette pairs wonderfully with a slice of crusty whole-grain bread. You might also consider a side of roasted tomatoes or a light arugula salad for a fresh touch.
Start by cracking the eggs into a medium bowl. Add the milk, salt, and pepper. Give it all a good whisk. You want everything well combined and a bit frothy — that’s the secret to a fluffy omelette.
Heat the olive oil in a non-stick skillet over medium heat. Non-stick is important here to ensure your omelette doesn’t stick and cooks evenly.
Pour in the egg mixture. As you do, tilt the skillet so the eggs cover the base evenly. Let it cook for about 2-3 minutes. You’ll know it’s ready for the next step when the edges start to firm up.
Sprinkle the feta cheese, spinach, basil, and chives over one half of the omelette. This is where the flavors really come together.
Using a spatula, gently fold the empty half of the omelette over the filled side. This can be a little tricky, but take your time. Cook for another 1-2 minutes. The cheese should start to melt, and the omelette should be fully set.
Slide it onto a plate and serve immediately while it’s warm and inviting.
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