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Garden Herb & Gouda Omelette

Garden Herb & Gouda Omelette

  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
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  • 3 Large eggs
  • 2 tbsp Milk
  • 1 tbsp Fresh thyme, chopped
  • 1 tbsp Fresh rosemary, chopped
  • 1 tbsp Fresh oregano, chopped
  • 1 tbsp Fresh basil, chopped
  • 1 tbsp Butter
  • 1/2 cup Gouda, shredded


  1. Whisk eggs and milk in a bowl. Stir in chopped herbs.
  2. Melt butter in a skillet over medium heat.
  3. Pour egg mixture into the pan. Using a rubber spatula, pull the edge of the omelette back, allowing the uncooked egg to seep onto the exposed pan. Continue pulling back the omelette all the way around the edges.
  4. Once the eggs are cooked, but still a little loose, sprinkle the cheese onto the omelette.
  5. Using the spatula, flip one side of the omelette over and on top of the other side, covering the cheese inside the omelette.
  6. Let the omelette cook for a few more moments, until the cheese is melted.
  7. Serve immediately.


Recipe adapted from