Howl’s Floating Omelette

Serves 2 · 12 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 6g carbs
• 34g fat
• 1g fiber

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Ingredients

• 6 large eggs
• 3 tbsp whole milk
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 tbsp fresh chives, snipped
• 2 tbsp fresh parsley, finely chopped
• 3 oz soft goat cheese or mild cream cheese
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach leaves
• 1 tsp olive oil

Instructions

1. 1Crack the eggs into a medium bowl, add the milk, sea salt, and black pepper, then whisk vigorously for a full minute until the mixture is pale, frothy, and fully blended.
2. 2Warm a nonstick eight- or nine-inch skillet over medium-low heat and add half the butter, swirling until it foams and smells nutty without browning.
3. 3Pour in half the egg mixture and let it sit undisturbed for twenty seconds until the edges just begin to set into a soft lace.
4. 4With a silicone spatula, draw the cooked edges gently toward the center while tilting the pan so uncooked egg flows underneath, repeating until the surface is mostly set but still glossy and soft in the middle.
5. 5Scatter half the chives, parsley, crumbled goat cheese, and spinach across one half of the omelette, then fold the bare half over the filling with a confident flip of the wrist.
6. 6Slide the finished omelette onto a warm plate and tent loosely while you repeat the process with the remaining butter, eggs, and fillings for the second omelette.
7. 7In the same pan, add the olive oil over medium heat and tumble in the cherry tomatoes; cook two to three minutes until their skins wrinkle and they release sweet juices.
8. 8Nestle the warm tomatoes beside each omelette and finish with an extra sprinkle of fresh herbs so the plates look light enough to float.
9. 9Serve at once while the eggs are still cloud-soft and the cheese is melting into creamy pockets, perfect for a castle breakfast that arrives on its own.