How to: Ostara Herbed Goat Cheese Omelet

I start by gathering a few leaves from our thyme, which winters outdoors.

Same for the oregano...

But the rosemary winters indoors.

Gather ingredients.

Wash and mince the collected herbs.

Break up the goat cheese.

Blend together with the back of a fork.

Break three eggs at a time into a bowl.

And lightly beat them.

Pour into a warming skillet.

Cook through.

Top with half the goat cheese-herb mixture.

Fold over and serve.

What's Ostara without eggs? This omelet is one of our favorites for the season.

While winters around here aren't exactly mild, several of our perennials stay green through the cold months, while others survive inside. The thyme, oregano, sage, and parsley in our garden are notorious for surviving the winter. This year only the first two stayed green post-Yule while the rosemary is wintering indoors. If you're lucky enough to be able to pick other fresh herbs through the snow or have a full indoor herb garden, get creative and toss in whatever tastes good.

I've tried a few versions of this omelet, including one where I sautéed the herbs with some diced onions, which was nice but didn’t have the punch of this version. Experiment until you find your preference.

The omelet is served with bacon and toast with black raspberry jam—check back at Litha for the jam recipe.

Herbed Goat Cheese Omelet
(serves 2)

• 6 eggs (3 for each omelet)

• 3-4 oz creamy goat cheese (365 is my go-to brand)

• 2-3 T mix of fresh minced herbs, such as thyme, oregano, rosemary, sage, or parsley

• 1 T olive oil or olive oil spray

• salt & pepper

1. Using the back of a fork, blend creamy goat cheese thoroughly with the herbs. It may turn a bit green.

2. Coat pan with oil (or spray) and warm on medium-high heat.

3. Beat three eggs with salt & pepper and add to pan. (If you're dealing with cholesterol issues, try one whole egg and three egg whites for the same volume.)

4. Cook at medium-high heat. For this recipe, I use a larger skillet, which doesn’t require flipping. If you use a smaller (8”-ish) skillet, you might need to flip the omelet, or a crusty outside will form while cooking through. With this size skillet, I tilt the pan during cooking to prevent the egg pooling. Use your favorite omelet cooking method (there are a ton out there if you search).

5. When cooked through (the top should be dry), top with half the goat cheese-herb mix down the middle.

6. Fold over both sides and serve.