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Puffy Herb Omelet with Chevre

Sue Lau
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Main Course
Cuisine French


  • Electric mixer with whip;
  • 10-inch nonstick oven safe skillet


  • 4 large room temperature eggs separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced fresh dill weed
  • 1/4 cup soft goat cheese crumbles chevre
  • nonstick spray or butter


  • Preheat oven to 325F.
  • Separate eggs into yolks and whites.
  • Using the whip attachment, beat egg whites in a completely dry mixer bowl until glossy peaks form.
  • Separately, whisk the egg yolks until smooth with the cheese and seasonings.
  • Gently fold half the beaten egg whites into the yolk mixture to incorporate the liquids, then the other half.
  • Spray a ten-inch oven-safe nonstick skillet with nonstick spray or lightly butter.
  • Spread omelet mixture into the skillet with a spatula and cook over moderately low heat, without stirring, for five minutes or until very lightly browned under the edges.
  • Pop minto the preheated oven and continue to cook for 12-15 minutes or until a knife can be slipped in and removed cleanly.
  • Remove pan from oven and press lightly across the center to form a crease before folding the omelet.
  • Slide onto a serving plate. You can sprinkle with more cheese and herb if you like.


From the kitchen of palatablepastime.com
Keyword baked omelet, omelette, puffy omelet, souffle omelet