Goat Cheese Omelette Recipe

In a small bowl, combine halved cherry tomatoes, 1 tbsp olive oil, 1 tsp red wine vinegar, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Stir to coat and let sit at room temperature while you prepare the rest (at least 15 minutes, up to 1 hour) so flavors meld.

Bring 1 cup water and 1/2 cup whole milk to a gentle boil in a small saucepan over medium heat.

Slowly whisk in 3 tbsp stone-ground grits. Reduce heat to low so the mixture simmers gently. Cook, stirring frequently, for 10–12 minutes until thick and creamy (adjust time if using quick grits).

Remove from heat and stir in 1 tbsp butter, 1/2 cup grated white cheddar, 1/4 tsp salt and 1/8 tsp black pepper. Cover to keep warm while you make the omelette.

Prepare eggs: crack 3 large eggs into a bowl, add 2 tbsp whole milk and a pinch of salt and pepper. Whisk until frothy and homogenous.

Wilt the arugula: heat 1 tsp olive oil in a small skillet over medium heat, add 1 cup arugula and sauté for 30–45 seconds until just wilted. Season with a tiny pinch of salt. Remove from skillet and set aside on a plate.

Heat an 8–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it foam but not brown.

Pour the beaten eggs into the pan, tilt to distribute evenly. Let eggs set undisturbed for about 20–30 seconds until edges begin to firm. Using a silicone spatula, gently push cooked edges toward the center, tilting the pan to allow uncooked egg to flow to edges. Repeat until surface is mostly set but still slightly glossy (about 1–2 minutes total).

Add fillings: evenly distribute the wilted arugula across one half of the omelette, crumble 2 oz chèvre over the arugula, spoon 3 tbsp of the marinated tomatoes (drain excess oil but include some marinade) on top, and scatter chiffonade basil leaves.

Fold and finish: use the spatula to fold the empty half of the omelette over the filled half. Let cook undisturbed for 20–30 seconds to warm the filling and let cheese soften. If desired, cover the skillet briefly (10–15 seconds) to help the chèvre soften without overcooking the eggs.

Slide the omelette onto a plate. Drizzle with 1/2 tsp olive oil, season lightly with freshly ground black pepper, and garnish with microgreens or extra basil.