Soft Herby Omelette with Goat's Cheese

An omelette is the fastest way to turn eggs into a meal. This one is soft, barely set, and filled with fresh herbs and creamy goat's cheese. It takes about three minutes. It feels like a proper breakfast. And goat's cheese is easier on the stomach than cow's milk cheese for a lot of people. Serve with sourdough for extra gut points.

Ingredients (Serves 1):

• 2 eggs
• 1 tbsp milk or water
• A small knob of butter
• A handful of soft herbs (chives, parsley, dill—whatever's around)
• 30g soft goat's cheese, crumbled
• Salt and pepper
• 1 slice of sourdough, to serve

Method:

1. Whisk the eggs with the milk and a pinch of salt and pepper.
2. Melt the butter in a small non-stick pan over medium-low heat. Low is key.
3. Pour in the eggs. Let them sit for about 30 seconds until the edges start to set.
4. Scatter the herbs and goat's cheese over one half of the omelette.
5. Once the top is nearly set but still slightly runny, fold the omelette in half. Slide onto a plate.
6. Serve with toasted sourdough.

Why it's gut-friendly: Eggs are a brilliant source of protein and choline. Goat's cheese is often easier to digest than cow's milk cheese. Fresh herbs add gentle digestive support. Sourdough is fermented.