Herbed Chevre Omelet

Preparation info
  • 1 to 2

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A lovely light omelet with fresh mint and a dab of sour cream.


  • 2 tablespoons chopped toasted walnuts
  • tablespoons chèvre with herbs, crumbled


  1. Combine the walnuts, chèvre, 1 tablespoon of the mint, and the sour cream in a small bowl. Stir well and set aside.
  2. In another bowl, lightly beat the eggs, salt, pepper, and remaining 1 tablespoon mint.
  3. Heat the oil in an 8 inch nonstick omelet pan over high