Goat Cheese Omelet

Photo by Jose Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 347 calories
    • Fat 29 g
    • Sat Fat 10.5 g
    • Cholesterol 444 mg
    • Sodium 645 mg
    • Protein 19 g
    • Carbohydrate 4 g
    • Fiber 1 g


  1. Check 8 large eggs
  2. Check kosher salt and black pepper
  3. Check 1tablespoon butter
  4. Check 4ounces fresh goat cheese, crumbled
  5. Check 4 scallions, thinly sliced
  6. Check 3tablespoons olive oil
  7. Check 1tablespoon white wine vinegar
  8. Check 1teaspoon Dijon mustard
  9. Check 6cups baby arugula
  10. Check 1 small baguette, warmed


  1. In a bowl, whisk together the eggs, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Melt the butter in a large nonstick skillet over medium heat. Cook the eggs, without stirring, until they begin to set, 2 to 3 minutes.
  3. With a rubber spatula, lift the edges of the omelet, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, 1 minute.
  4. Sprinkle the cheese and scallions over the eggs. Fold a third of the omelet over the center; fold over the other third. In the pan, cut into 4 pieces.
  5. Whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Drizzle over the arugula. Serve with the omelet and bread.