Fresh Herbed Goat Cheese Omelet Recipe

Prepare herb goat cheese

In a small bowl, combine the goat cheese with the finely chopped chives, parsley, and minced thyme. Stir until smooth and set aside at room temperature so it softens and is easy to spread.

Beat eggs

Crack the three eggs into a medium bowl. Add 2 tablespoons of whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully blended and slightly frothy (about 30 seconds).

Cook omelet

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. Pour the beaten eggs into the pan and let sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently pull set edges toward the center while tilting the pan so uncooked egg flows to the edges. When the surface is mostly set but still slightly glossy (about 60–90 seconds total), reduce heat to low.

Add filling and fold

Spoon the herbed goat cheese (about 3 tablespoons) across one half of the omelet. Let sit 10–15 seconds to warm the cheese, then use the spatula to fold the empty half over the filling. Cook 15–20 seconds more to finish, then slide the omelet onto a plate, seam-side down. Garnish with a pinch of extra chopped herbs if desired.

While eggs rest, start the home fries. Place a medium skillet over medium heat and add 2 tablespoons vegetable oil. When oil is shimmering, add the diced potato and spread into a single layer. Let cook undisturbed for 4–5 minutes so bottoms brown.

Stir in the diced half onion, then season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Continue to cook, stirring every 2–3 minutes and gently pressing potatoes against the pan to encourage browning, until potatoes are tender and golden all over, about 10–12 minutes total depending on dice size.

Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley just before serving and transfer to the plate alongside the omelet.

Preheat oven to 450°F (230°C) or heat a skillet if baking in a cast-iron. In a small bowl, whisk together 3/4 cup all-purpose flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon sugar, and 1/8 teaspoon salt.

Cut in 2 tablespoons cold cubed butter with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Pour in 1/4 cup cold buttermilk and gently fold until the dough just comes together. Do not overwork. Turn dough out onto lightly floured surface, pat to about 3/4-inch thickness, and use a 2.5-inch round cutter to cut one biscuit. Place on a baking sheet lined with parchment.

Brush the top lightly with a little buttermilk or melted butter if desired. Bake 10–12 minutes until risen and golden on top. Serve warm beside the omelet and home fries.

Plate the omelet seam-side down with the warm herbed goat cheese interior facing up slightly. Add the home fries to the side and place the warm buttermilk biscuit alongside. Offer hot sauce and extra chopped herbs at table.