Kale Pesto and Goat Cheese Omelet

Stuffed with good things and lots of flavor.

Serving Size: 1

Kale Pesto and Goat Cheese Omelet / Katie Workman / themom100.com
An omelet is one of the more civilized ways I know to start the day, and once you get the hang of it, you can crank out one every 4 minutes or so, no kidding.  Click here for a quick step-by-step tutorial on omelet making on FoodNetwork.com.

And then play around with the fillings.  Other cheese can be used in place of the aged goat cheese.  Feel free to whisk a tablespoon of fresh minced herbs into the eggs before they go into the pan – parsley, chives tarragon, and chervil are some classic choices, alone or in combination.

If you’ve mastered the omelet or want to give your breakfast eggs a new shape, try making a frittata, which is an Italian omelet with the fillings mixed in:

Potato, Leek and Dill Frittata with Crème Fraiche
Mushroom, Caramelized Onion and Feta Frittata
Vegetable Frittata

Kale Pesto and Goat Cheese Omelet


  • 2 jumbo eggs
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon (unsalted) butter
  • 1 tablespoon Kale Pesto
  • 2 tablespoons crumbled aged goat cheese triple crème cheese (I used Coupole, from Vermont Creamery)
  • Pinch of chopped fresh thyme or other herb to garnish (optional)

1. Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.

2. Heat an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the butter, let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs firm up on the bottom, about 20 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath. Sprinkle half of the eggs with the Kale Pesto and the cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, and a final sprinkle of salt and pepper, if desired.

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