A simple dish of eggs and cheese might only take 10-15 minutes to prepare but it can still impress. This omelette highlights light and fluffy just-melted goats cheese.
Break up 1 cup of fresh chèvre, mix through 1 tablespoon of finely chopped chives and set aside. In a small frypan heat some butter with a little oil and fry 10 -12 sage leaves until crispy. Drain them on a paper towel and set aside as the garnish. Whisk 4 eggs with a little milk or cream, making sure to season them well with salt and freshly ground black pepper. Over medium heat, melt a generous amount of butter and oil in a large frypan. When it’s sizzling, pour the eggs into the pan. Break any bubbles that form in the omelette and allow the egg to run through. When the egg is nearly cooked, place the chèvre onto one half and carefully fold the other half over the top. Continue to cook just long enough for the cheese to melt before sliding the omelette onto a serving plate. Garnish with the crispy sage leaves.
michelle picker cooks 