Omelets with Goat Cheese and Raspberries

Step away from the mushrooms and onions and try breakfast Omelets with Goat Cheese and Raspberries. It’s a nice change and one I’ll bet you love too!

Omelet with Goat Cheese and Raspberries

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Over the last couple of years I’ve kept my holiday preparations much easier. I’ve decided that being a slave to the kitchen does not equate to a day off for the cook so I like to make dishes that are still fabulous but that do not require days of preparation and even more…a bazillion dishes to clean.

This omelet is one of those dishes and will be served up tomorrow at our house for breakfast. I bet when you hear omelet, you immediately think savory don’t you? Salt, pepper, spices, maybe a great cheese and if anything was added beyond that it was always veggies or leftover meat.

For years I thought the same, then one day the omelet craving hit and I had nothing savory in the house but spied some goat cheese and fresh fruit. This was an epiphany of major proportions and the truth is that ever since that day, I’ve preferred all manner of omelets with fruit and cheese.

Brie, cream cheese and goat cheese are my favorites to use with fruit but the fruit component has varied widely. Still…I love raspberries the best.

Their tartness keeps this from being an over the top sweet beginning to the day and while all three cheeses work beautifully with fruits; I do think the goat cheese I included this day was the best (maybe, just maybe because I made it myself?).


OK, I have to share this with you…look at those GORGEOUS eggs! My sweet friend Charmaine has some chickens and she brought those to me; it was almost hard to use them they were so pretty…but use them I did and I can’t help but believe they were a big contributing factor for why this omelet was so terrific.

AND? Where else do you buy eggs that are wrapped in ribbon…thanks Charmaine…now you know I want some chickens right?

Think omelets a bit scary? They shouldn’t be. The basic omelet is simply egg and water. The vessel to cook it should be non stick but I love making them in my cast iron skillet; it’s nice and big and one omelet made in it can serve two!

Alton Brown has said to mix the eggs with a fork, not a whisk as you really don’t want to add a bunch of air to the mix so that’s what I do. I also do what I think can be the hardest thing ever for a cook. I leave them alone.

I pour the eggs into my skillet, cover it and let it sit for long enough to firm up the eggs, add your cheese, cover again for a minute to let the cheese start to melt and then flip one side over the other and serve with your choice of fruits.

I don’t put any fruit inside the omelet when I make it; I don’t want the fruit cooked; preferring my cheese melty and my fruit fresh!

With or without a fruit sauce to finish, it’s wonderful; add some bacon and bread and this could also be served for ‘Brinner’ – you know, ‘Breakfast for Dinner!’


Whatever you serve tomorrow for your holiday breakfast I just want to wish you and yours all the best; Have a Joyous Holiday from my family to yours!

Omelet with Goat Cheese and Raspberries

Goat Cheese and Raspberry Omelets

Creative Culinary
Try an omelet with fruit and cheese; you won't go back either!
No ratings yet
Prep Time 5 minutes
Cook Time 7 minutes
Course Eggs and Eggnog
Calories 896 kcal


  • 4 eggs
  • 1 & 1/2 Tbsp water
  • 1 Tbsp butter
  • 8 oz cheese use a cheese that is compatible with fruit; I like Brie, Goat Cheese or Cream Cheese.
  • 1 and 1/2 cups fresh fruit
  • 2-4 Tbsp Sugar or Maple Syrup to taste


  • Beat the eggs in a medium bowl with a fork until well blended; add the water and beat just to incorporate.
  • Melt the butter in a cast iron or non stick skillet; skillet should be hot; pour in the eggs.
  • Immediately turn down the heat to low; cover and do not open the pan for 5 minutes
  • When the eggs appear cooked (the center is not jiggly), spread or crumple half the cheese on one side of the omelet. Cover and turn off the heat.
  • Let set for one minute or as long as it takes to melt the cheese; then fold the omelet in half to encase the cheese inside the egg.
  • To Make the Sauce/Syrup
  • Remove enough fresh berries to garish the tops of the omelet.
  • Put the remaining fruit into a processor or use a stick blender and blend until smooth. Strain if desired to remove seeds.
  • Add either sugar or maple syrup to taste to sweeten.
  • To Serve the Omelet
  • Cut in half, top with fresh fruit, fruit sauce and garnish with powdered sugar if desired.


Nutrition Facts
Goat Cheese and Raspberry Omelets
Serving Size
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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  1. I’m the only one to actually try this? There is no mention of what to do with the 1.5 TB of water… so I assumed that it got mixed with the eggs. I used half and half instead 🙂


    1. HA! Yes…should get mixed with eggs but you found a good solution too! I’ll fix but glad you liked it…Barb

  2. I can say that I’ve never in my life had anything other than a savory omelet. In fact, pairing an omelet with fruit never even crossed my mind but now seeing one here makes me want to whip one up. Problem is, I have also never successfully made an omelet. I’ve tried but I always end up breaking it 🙂 But I love goat cheese and raspberries so I think this omelet recipe will lure me into attempting it once again and if worse comes to worse, even if it isn’t pretty I bet it sure will taste god! Lovely recipe!

  3. This looks beautiful! I agree, it is hard to leave the eggs along and let them cook. Sometimes I give in too early then fix my mistake by making scrambled eggs instead. I will try to keep your voice in my head next time around! Your goat cheese was lovely. Thank you for sharing it. I used some with a red pepper soup. Definitely a step above my usual soup. Merry Christmas, Barb!!!

  4. I’m not only jealous because Charmaine brought you these beautiful eggs, but I bet you got to cuddle with the fabulous George too! Your dish looks delicious but you know I’d have to substitute it with cambozola or something. Merry Christmas Barb! I hope you have a wonderful holiday.

  5. Wishing you and the girls a very Merry Christmas Barb. All the best to each of you in 2013 and continued success with Creative Culinary and the upcoming Cocktail blog.

  6. I was thinking of omelette when I clicked your page
    It does sound tasty and quick to prepare and cook.
    Tomorrow is the real test though.I am not going to give up my Xmas turkey and trimmings
    Happy Christmas to all from the Travel Finland Blog

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