Garden Herb Omelet using Farmhouse Infused Olive Oil

When breakfast needs to feel a little more special without getting fussy, this omelet brings the kind of fresh, savory flavor that just works. The Farmhouse Infused Olive Oil Blend gives the eggs a warm herb-and-garlic backbone, while fresh parsley and chives keep every bite lively and inviting.

Garden Infuzions

Garden Herb Omelet using Farmhouse Infused Olive Oil

A soft, savory omelet scented with Farmhouse Infused Olive Oil Blend, fresh herbs, and gentle cheese for a quick breakfast that feels bright, cozy, and full of flavor.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 2 omelets

Course: Breakfast, Brunch

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 large eggs
• 2 tablespoons Farmhouse Infused Olive Oil Blend
• 2 tablespoons whole milk
• 1/4 teaspoon fine salt
• 1/8 teaspoon black pepper
• 2 tablespoons shredded cheddar cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon diced red onion
• 1 tablespoon diced tomato

Equipment

• 1 Medium Bowl For whisking the eggs
• 1 whisk Helps blend the egg mixture smoothly
• 1 10-inch nonstick skillet Best for even cooking and easy folding
• 1 Spatula For lifting and folding the omelet
• 1 Cutting board For chopping herbs and vegetables
• 1 Chef Knife For prepping the garnish ingredients

Method

 

Instructions

1. 1. Crack the eggs into a medium bowl, add the milk, salt, and black pepper, and whisk until the mixture looks smooth and slightly foamy.
2. 2. Stir in the parsley, chives, red onion, and tomato so the herbs and vegetables are evenly distributed.
3. 3. Heat a 10-inch nonstick skillet over medium-low heat and add 1 tablespoon of the Farmhouse Infused Olive Oil Blend.
4. 4. Pour in half the egg mixture and gently swirl the pan so the eggs form an even layer.
5. 5. When the edges begin to set but the center is still glossy, sprinkle in half the cheese.
6. 6. Use a spatula to fold the omelet in half and cook for 30 to 45 seconds more, just until the cheese softens.
7. 7. Slide the omelet onto a plate and repeat with the remaining oil and egg mixture.
8. 8. Serve warm right away for the best texture and flavor.

Notes

Keep the heat gentle so the eggs stay soft and the herbs stay bright. The Farmhouse Infused Olive Oil Blend brings built-in savory depth, so the seasoning stays simple and balanced. This recipe works well with extra chopped herbs on top if you want a fresher finish.

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Recipe Tips

• Whisk the eggs until the yolks and whites are fully blended for the fluffiest texture.
• Use medium-low heat so the eggs stay tender and the cheese melts smoothly.
• Fold the omelet gently so the filling stays soft and the surface stays golden.

Serving Suggestions

• Serve with toasted sourdough and sliced tomatoes for a balanced breakfast plate.
• Add a small green salad for a light brunch.
• Pair with roasted potatoes or fresh fruit for a fuller meal.

Storage

• Omelets are best enjoyed right after cooking.
• If you have leftovers, cool them quickly and refrigerate in a covered container for up to 1 day.
• Rewarm gently in a skillet over low heat to keep the texture soft.

Variations

• Swap cheddar for feta for a sharper, saltier finish.
• Add sliced mushrooms or spinach for more vegetable flavor.
• Use chopped dill or basil instead of parsley and chives for a different herb profile.

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