Once, when I was about seven years old, my parents took me to a fancy hotel in Copenhagen. It was breakfast time and I wanted a cheese omelet, since the waiter had told us that they were the specialty of the house.
I imagined a fluffy blanket of egg covered in melted cheese just like the one Mormor made for me at home. To my dismay, the omelet the waiter placed in front of me was thin and filled with goat cheese and chopped herbs. After a moment or two—or three—of hearing me complain, my mother finally got me to take a bite. To my surprise, it was a wonderfully new combination of flavors: the slight tartness of the cheese, the freshness of the herbs, and the creaminess of the eggs. From that day forward, I wanted only herbs and goat cheese in my omelets.
Makes 1 omelet
- 3 large eggs
- 3 tablespoons water
- ¼ teaspoon salt
- Pinch of freshly ground pepper
- 1 tablespoon butter
- ¼ cup crumbled fresh goat cheese
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
1. In a medium bowl, whisk together the eggs, water, salt, and pepper.
2. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook until they start to set, 1 to 2 minutes.
3. Turn off the heat. With a spatula, flip the omelet over. Sprinkle with the cheese and herbs.
4. Fold the omelet in half, lift it onto a plate, and serve.