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.

Once you get the hang of the basic technique, then the fun is in the fillings.  Other cheeses 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.

For a folded omelet, you’ll want about 3 to 6 tablespoons of filling, and the filling should be crumbled or chopped into very small pieces so that the eggs will easily fold over it.   When the eggs have set on the bottom, sprinkle half of the eggs with whatever filling you choose, or put it in a swatch down the middle. Cook for another 15 to 30 seconds; allowing the omelet to finish cooking through. Adjust the heat as needed.

finished omelet folded in half

Don’t overstuff your omelet; it makes it hard to flip and serve neatly.

You’ll have leftover pesto if you make the whole recipe.  Use it:

  • on top of a toasted piece of bread brushed with olive oil, then maybe topped with mozzarella or goat cheese as a crostini
  • as a sandwich or wrap spread
  • mixed with plain Greek yogurt, crème Fraiche or sour cream as a dip.

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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