- 5 large eggs
- 2 tsp unsalted butter for pan
- 1 tbsp light cream
- 1 tbsp fresh chopped chives
- 1 tbsp fresh chopped dill
- 2 tbsp mild, creamy goat cheese, divided into two portions
- pinch of salt
- sprinkle of fresh chives & dill for garnish
About Goat Cheese Omelettes for Two
At Union Street Inn on Nantucket, they feed you well at breakfast so you'll be fortified for a full day of biking, beaching and strolling the cobblestone streets. This omelette recipe gives you creative tips to make your omelette round so you can fit fruit and a croissant on the plate too. Now that's a full breakfast!
About Deb Withrow
Union Street Inn owners Ken and Deb Withrow bring backgrounds in hotel management and retail display to the smooth running of this distinctive Nantucket hotel. Ken managed several hotels including the Royalton in New York and Le Meridien in Chicago. Deb worked at Fiorucci and Henri Bendel in New York and Crate & Barrel in Chicago. In March 1995, the Withrows visited Nantucket and fell in love with both the island and the Union Street Inn. They felt the island was not only picture postcard beautiful but was home to people who were passionate about preserving its unique qualities. In May 1995 they bought the inn and since that time have offered simple luxury and warm, understated service on a very special island.
Recipe
Ingredients
How-to
- Whisk together eggs and cream in a bowl until frothy
- Pour into heated pan with melted butter. Add fresh herbs and pinch of salt. When egg mixture starts to bubble and becomes firm around edges, crumble goat cheese onto each half of egg mixture
- Using two silicone spatulas, divide egg mixture into two portions, gently rolling and cooking until beautifully browned, round and fluffy
- Garnish with a sprinkle of fresh herbs
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