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Fresh Herb Omelet and Lavender Roasted Potatoes - BoulderLocavore.com

Fresh Herb Omelet and Lavender Roasted Potatoes

Sometimes simple flavors deliver the most impact as in the case of this Fresh Herb Omelet. A mixture of fresh herbs of choice diced and paired with Havarti with Dill cheese, pack a bold punch of clean flavors to be the star of any brunch.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 omelet
Calories 578kcal
Author Toni Dash


  • 2 large Eggs , room temperature
  • 2 tablespoons Milk
  • 1 tablespoon unsalted Butter
  • ¼ teaspoon freshly ground Black Pepper
  • ¼ cup fresh Herbs (chives, basil, chervil, edible flowers, dill, oregano or any herbs of your liking), diced
  • 1/3 cup Havarti cheese with Dill , grated*
  • 1 batch Lavender Roasted Potatoes


  • In an omelet or saute pan melt the butter over Medium-High heat.
  • In a small mixing bowl whisk together the eggs and milk until fully combined and frothy. Add the black pepper and whisk in.
  • Pour the egg mixture into the heated pan, swirl the pan to allow the eggs to evenly cover the bottom of the pan and reduce heat to Medium. Allow eggs to cook, undisturbed, other than occasionally swirling the pan, allowing uncooked eggs to settle on the outer edges of the pan. Cook until the top of the omelet is only slightly moist with uncooked egg about 3-3 1/2 minutes.
  • Sprinkle the herbs and cheese over the top surface of the omelet. Using a pliable heatproof spatula (silicon works great) gently run the tip of the spatula underneath the edge of the omelet to ensure it is free from the pan.
  • Slide the spatula further underneath the omelet and fold the omelet over creating a half circle, sealing the inside of the omelet. Allow to cook, folded over, about 10 seconds or until the cheese if fully melted.
  • Remove from heat. Slide the spatula underneath the portion of the omelet still in the pan and carefully slide the omelet from the pan onto serving plate. Serve immediately.


*A note when selecting Havarti with Dill: when the cheese is aged longer than 3 months, it becomes stronger in flavor and salty. I recommend a soft, creamy 'young' Havarti for this recipe to compliment the herbs.


Calories: 578kcal | Carbohydrates: 19g | Protein: 29g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 368mg | Sodium: 217mg | Potassium: 597mg | Fiber: 7g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 4.2mg | Calcium: 297mg | Iron: 7mg