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Omelet with Goat Cheese and Raspberries

Goat Cheese and Raspberry Omelets

Try an omelet with fruit and cheese; you won't go back either!
Course Eggs and Eggnog
Prep Time 5 minutes
Cook Time 7 minutes
Calories 896kcal
Author Creative Culinary


  • 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.


Serving: 1 | Calories: 896kcal | Carbohydrates: 67g | Protein: 39g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 500mg | Sodium: 931mg | Fiber: 1g | Sugar: 61g