A soft, creamy cheddar cheese omelet made with goat milk and butter, served with a quick fresh tomato and onion salsa. An easy egg recipe that upgrades any breakfast or brunch.

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A recipe from a home cooking magazine. This cheese omelet is anything but ordinary: along with the eggs it uses goat milk and cheddar for extra richness, and it comes with a fresh salsa that brightens every bite. It is guaranteed to be tastier than your usual omelet.

Ingredients

Cheese omelet

  • 3 eggs
  • 3 tablespoons goat milk (or whole milk)
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/2 tablespoon unsalted butter
  • 2 tablespoons sliced cheddar cheese
  • Parsley, for garnish

Salsa

  • 1/4 cup diced tomato flesh
  • 1/4 cup diced onion
  • 2 tablespoons olive oil
  • 2 tablespoons ketchup
  • 1/2 tablespoon chili sauce
  • 1/2 tablespoon granulated sugar
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • A little chopped parsley

Instructions

Make the salsa

  • Combine all the salsa ingredients in a bowl and stir gently to mix.

Make the cheese omelet

  1. Crack the eggs into a bowl, add the goat milk, salt and black pepper and whisk until well combined.
  2. Heat a skillet over low heat and melt the butter, enough to coat the pan. Pour in the egg mixture and stir gently until almost set, pushing the eggs toward the center of the pan. Lay the cheddar down the middle and gently roll the omelet into a long oval.
  3. Slide onto a plate, spoon the salsa over the top, garnish with parsley and serve.
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