Goat Cheese Omelet

Goat Cheese Omelet

Tangy goat cheese, savory sun-dried tomatoes and oregano add lots of flavor to this tasty goat cheese omelet.

Goat Cheese Omelet
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Low-Carb, Gluten-Free, Vegetarian
Yield: 1 serving
Ingredients
  • 3 large eggs
  • 1 tablespoon water
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 1 teaspoon olive oil
  • 4 sun-dried tomatoes, chopped
  • 1 oz goat cheese, crumbled
Instructions
  1. In a medium bowl, whisk together the eggs, water, salt, pepper, oregano and garlic powder.
  2. Heat an 8-inch nonstick skillet over medium-high heat, about 2 minutes. Add the olive oil and brush to coat.
  3. Pour the eggs into the skillet, swirling the skillet to distribute the eggs evenly. Allow to cook a few seconds. When the edges of the omelet begin to set, lift them gently with a spatula and allow the uncooked eggs from the top to run underneath. Continue doing this until the eggs are set on the bottom, and the top is not runny anymore.
  4. Reduce the heat to medium. Evenly sprinkle the sun-dried tomatoes and goat cheese on one half of the omelet. Carefully fold it in half, using a spatula, and cook 1 more minute on each side, until cheese is warm and melted.
  5. Slide the goat cheese omelet onto a plate and serve.
Nutrition Per Serving
Serving size: 1 omelet Calories: 352; Fat: 25g; Carbohydrates: 6g; Sugar: 4g; Sodium: 625mg; Fiber: 1g; Protein: 25g

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