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Recipes from a working kitchen · Cape Town

Breakfast Herb Omelette

By Marna Ross Updated 12 August 2026 4.63 from 24 ratings
This fantastic breakfast herb omelette is a lovely filling for that something different than an English Breakfast for a change. If you would like something different than your usual omelette filling, the breakfast herb omelet is the ideal recipe for you! While working at St Omer Nursery in Paarl, I became aware of how fantastic it actually is to have a lot of fresh herbs all around you to cook with! With unlimited access! I would encourage you to start a fresh herb garden - if you do not already have one. You will see the difference to dried herbs - once you have discovered fresh herbs you fill find it difficult to use dried herbs again. That is how I see it. This breakfast herb omelette is just slightly different from your usual one, but with the lovely cheeses inside it is an herb-a -luscious omelet! The three best herbs to use in this omelette is French Chives or garlic chives - a very popular herb choice that goes excellent with eggs. Secondly French Tarragon and last but not the least, Parsley: Flat leaf or Curly parsley. A mature Cheddar cheese is a very good idea to use as a cheddar cheese. The maturity of the Cheddar just gives it extra flavour to add up with the tasty flavours of the trio of herbs mix - you might pay a little bit more for a piece of mature Cheddar than just a plain Cheddar, but the end result is so much better! Most people I know always have a small tub of plain cream cheese in their fridge. If you still have some left, and you have run out of ideas, why not use it in this fantastic breakfast herb omelette? And by quick thought, a little bit of goats cheese can also add flavour to it. For garnish add lovely micro herbs- available from your local supermarket or nursery (grow some even yourself!). Or invite a few lady friends over to celebrate fresh herbs and an herb garden over on Arbor Day. Take photos and advertise it in your local paper or leaflet to emphasize on the importance of Arbor Day. Use this omelet as a breakfast feast choice!
A fluffy breakfast herb omelet cooked to a light golden brown folded on a plate.
Prep 10 min
Cook 10 min
Total 20 min
Serves 1

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Ingredients

  • 2eggs
  • 2 Tablespoons milk
  • salt and pepper to taste
  • 2 Tablespoons chopped herbs such as: French tarragon, garlic/French chives, flat leaf parsley
  • 3 Tablespoons cream cheese mixed with
  • 1 Tablespoon cream
  • 30-50 g matured Cheddar cheese

Method

  1. Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined

  2. Light your gas burner and turn the gas onto medium heat for a few minutes.This is important to make a lovely omelette, not too dark in colour when you fold it

  3. Spray the pan with spray and cook very well. From my experience it is best to use spray and cook - especially when folding and when you transform it at a later stage to the plate

  4. Add the egg mixture into the pan. Leave a bit to set, but not fully set.Loosen the edges with a spatula all around the pan and turn the egg mixture again to the edges. I like to use a spatula over here as it gives the omelette a good texture

  5. Let the omelette cook until set on a low heat, or for quicker results, pop the omelet pan in the oven to set quicker

  6. Add the matured cheddar (leave some for the top if you prefer it a bit more cheesy), chopped herbs, and the cream cheese and cream mixture. Wait until the cheddar cheese has melted and fold gently over with a lifter. (Here I am also very specific on a lifter- some lifters are bad quality and others a dream to work with- those with the bend I prefer as they lift it up way better)

  7. Add a little bit of matured Cheddar on top too if you like it a bit more cheesy.Let it melt and serve with lovely herb sprigs or micro herbs as garnish

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