Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In large bowl, combine egg yolks, chives and parsley. Season with salt and pepper. In separate large bowl, using electric mixer on medium speed, beat egg whites until soft peaks form. Using spatula carefully fold egg whites into yolk mixture.

Preheat oven to 425°F. In ovenproof skillet, heat oil over medium-low heat. Add egg mixture, smoothing top; cook for 3 minutes without stirring. Sprinkle goat cheese evenly over top and bake until top of omelette is dry and bounces back to slight touch, 10 to 12 minutes. Broil until omelette is golden brown, about 2 minutes. Sprinkle with chives and parsley, if desired.

Test Kitchen Tip: To chop parsley quickly, loosen leaves from stems and stack on top of each other. Wrap the pile of leaves tightly, then cut stack into thin strips. Don’t throw the stems away! They’re full of flavour and excellent in soups and pesto.

Nutritional facts PER SERVING: about

  • Iron 2.2 mg
  • Fibre 0 g
  • Sodium 300 mg
  • Sugars 0 g
  • Protein 15 g
  • Calories 220
  • Total fat 17 g
  • Cholesterol 295 mg
  • Saturated fat 7 g
  • Total carbohydrate 1 g
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