Corn, Tomato + Goat Cheese Omelette

Friday, we meet again! We wanted to share this new recipe on a Friday because it’s the perfect summer weekend breakfast/brunch to treat yourself to in the comfort of your kitchen. We say that because it’s a little more labor-intensive than some of our other breakfast recipes, but it’s well worth the time and effort!

I don’t know about you all, but oftentimes when I set out to make an omelette, I have high hopes for how amazing it’s going to be, and then it somehow turns into a weird scramble or a just-okay omelette (is it cool to admit this as a “food blogger”?). Hope and I attempted a few tries perfecting this omelette recipe to make sure we were setting you up for success with the best flavors + method every time. The sweetness from the caramelized onions is perfectly offset by the tartness of the cherry tomatoes, while the creaminess from the goat cheese is complimented with a crunch from the corn. Talk about a match made in breakfast heaven.

I stand by my previous statement that eggs + goat cheese = most underrated combo… ever.

Corn, Tomato + Goat Cheese Omelette


  • 12 large eggs
  • 1 medium sweet onion, sliced thin
  • 2 ears sweet corn, husked and kernels cut off
  • 8 oz cherry tomatoes
  • 4 tbsp creamy goat cheese
  • 2 tsp ghee; we used we used Fourth & Heart Himalayan Pink Salt Ghee.
  • 1 tsp avocado oil (or extra virgin olive oil)
  • salt and pepper, to taste
  • cooking spray


  1. Melt ghee in a large nonstick skillet over medium heat. Once melted, add onion and sauté until caramelized, stirring frequently (about 25 minutes). Remove from pan and set aside in a bowl.
  2. Add 1 tsp oil to skillet, along with cherry tomatoes. Sauté, stirring occasionally, until blistered and beginning to burst (about 7-8 minutes).
  3. Add corn to skillet with tomatoes, and season with salt and pepper. Sauté until just tender, about 3-4 more minutes. Add corn and tomatoes to bowl with caramelized onions and mix well until combined.
  4. Crack 3 large eggs in a small mixing bowl with salt and pepper, and whisk until fully combined.
  5. Spray skillet with cooking spray. Add 1/4 tomato mixture to the pan, spreading out evenly to cover most of the skillet.
  6. Pour scrambled eggs evenly over veggies. Allow to cook until eggs are set, rotating the pan as needed.
  7. Once eggs are set, flip omelette (using a plate for a clean flip, if needed). Spread 1 tbsp goat cheese over 1/2 of omelette, then fold in half and slide onto plate for serving.
  8. Repeat steps 4-7 three more times until all omelettes are cooked and ready to serve.

Yield: 4 servings
Serving size: 1 omelette

347 calories per serving • Fat: 19.8g • Carbohydrates: 15.2g • Protein: 23.6g


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