Garden Fresh Herb Omelette

Chef Cody Beverstock I CB Cuisine I Garden Fresh Herb Omelette I Sunflower Seed, Spinach & Basil Pesto I Cherry Tomato I Goat Cheese Recipe

The morning after Thanksgiving I was dreaming of walking through a beautiful, vibrant garden in the countryside and wanted to create an omelette that made you feel like you had just walked through that garden and collected the herbs and were making you and your family a gorgeous breakfast. Give it a go for you and your loved ones on a special weekend morning. I've included a link to my pesto below ;).



Serves: 2

Prep: 5 min

Cook: 5 min

Total: 10 min

Difficulty: Moderately Easy


6 Eggs (room temp)

1/2 T Fresh Basil - minced

1/2 T Fresh Tarragon - minced

1/2 T Fresh Parsley - minced

1/2 T Fresh Chives - minced

1/2 c Cherry Tomatoes - sliced in half

1/4 c Goat Cheese

1/3 c Sunflower Seed & Spinach Pesto

2 T Unsalted Butter

Salt to taste



  1. Heat pan over medium heat.
  2. Place eggs in a bowl and beat together with a fork until the whites and yolks have emulsified.
  3. Place 1 T butter in pan and swirl to fully coat pan.
  4. Add 1/2 of your eggs and allow curds to start to form (about 30 seconds). After curds have begun to form, use a figure 8 motion to stir egg mixture, allowing the liquid to seep under the formed curds and set in the pan.
  5. As the omelette begins to set, turn heat down to medium-low, add your herbs (reserving a little for garnish) and begin folding in one side. (Your eggs should still be slightly runny, but fully cooked).
  6. Fold omelette onto a plate, then use a paper towel over the top of the omelette to gently squeeze it into shape.
  7. Garnish with a pinch of salt across the top of the omelette, a spread of pesto across the plate, sliced cherry tomatoes, goat cheese and fresh herbs.
  8. Repeat for 2nd omelette.


Sunflower Seed & Spinach Pesto