Praise be to the omelette. They are easy, quick (if done right, they cook in 3 minutes), delicious, and an excellent way to get protein in at the start of the day. The dill in this recipe is subtle, but adds some complexity to the always excellent combo of basil and goat cheese. I generally put a splash of milk in my omelette to keep it soft and a fresh grind of nutmeg to bring out the sweetness.

Here are my notes on the controversial issues: I always add the subtler ingredients into the egg mixture directly, fry up the aromatics and aliums prior to adding the eggs to the pan, only salt it once the eggs have set, and I add the cheese and any heavier ingredients at that point as well. I am NOT a fan of stuffing an omelette. EH. I enjoy the subtle, herb omelette, that really brings out the taste of eggs, but also love to TASTE THE SH*T out of my breakfast, and have been known to make a spicy curried one as well. Technique below.

Butter (or ghee!)
A handful of basil leaves, washed and chiffonade
A couple stalks of dill, stems removed and chopped
Garlic clove, minced
A splash of milk
Nutmeg
Salt
Pepper
Couple chunks of good fresh goat cheese

Using a fork, beat the eggs with the milk, dill, nutmeg, and pepper. Make sure when you beat to make an exaggerated circular motion with your hand, not a small one, to add in as many air pockets as possible. When you’re through, the top of the eggs should be a mass of bubbles.

Heat the fat on medium in a small saute pan, rolling it around the sides until all is coated up to 1/2 inch from the side of the pan. Saute the garlic for a minute, then add in the basil and give it 30 seconds more.

Add in the egg mixture and make sure it seeps to all sides of the pan, coating the garlic and basil. Once you see the sides of the omelette starting to turn white (about 30-60 secs), take a wooden spatula, pull away the side, and tilt the pan down towards where you pulled to let the still runny egg mixture slip underneath the set omelette. Do this on all four sides. Once the eggs are fully set (you can check by jiggling the pan), add in the heavier toppings, in this case the goat cheese. Salt the eggs.

Once you see any change in color at the edge of the pan, flip the omelette over, either using a spatula or with a flick of your wrist if you have the know-how. Wait 30 seconds more, salt, fold, and serve.