Garden Herb Omelet Recipe

Prepare egg mixture

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, chopped parsley, chives, tarragon, dill, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds). If using goat cheese or feta, crumble it and set aside.

Heat pan

Place a nonstick skillet (8–10 inch) over medium-low heat. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter. Heat until butter foams but does not brown (about 1 minute). Swirl to coat the pan evenly.

Cook omelet

Pour the egg mixture into the skillet and allow it to sit undisturbed for 10–15 seconds. With a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue for 1–2 minutes until the eggs are mostly set but still slightly glossy on top. Sprinkle the crumbled goat cheese (if using) evenly over one half.

Fold and finish

Using the spatula, fold the omelet in half over the filling. Cook another 30–45 seconds to melt the cheese and finish cooking (avoid overcooking; eggs should remain tender). Slide the omelet onto a warm plate.

While the omelet cooks, heat a second skillet over medium-high heat or preheat a toaster. Lightly brush both sides of 2 sourdough slices with 1 teaspoon olive oil or spread a thin layer of butter. Toast the bread in the skillet 1–2 minutes per side until golden and crisp, or toast to preference. If desired, sprinkle a pinch of coarse sea salt on the warm toast.

Spoon 1 cup of prepared chickpea hummus into a small bowl or smear it decoratively on the plate beside the omelet. Drizzle with 1 teaspoon extra virgin olive oil and dust lightly with 1 teaspoon smoked paprika, if using.

Arrange 1 cup sliced seasonal fruit and 1 cup mixed wild berries in a small dish or on the plate. Tear 2 teaspoons fresh mint over the fruit for aroma and brightness. If berries are firm or chilled, let sit at room temperature for 5–10 minutes for best flavor.

Place the folded herb omelet on the plate with the toasted sourdough and hummus. Add the fruit and berries to the side. Drizzle 1 tablespoon Edisto honey lightly over the wild berries and a small amount over the seasonal fruit as desired. Serve immediately.