Sunday, September 12, 2010
Herbed Goat Cheese & Vegetable Omelet
Husband surprised me by really liking this omelet. This recipe is very flexible and the herbs and vegetables can be adapted to whatever you have on hand, whether you just picked it up from the farmer's market or you found it buried deep within your freezer. And if you have a better way of making omelets than what I tell you, then use it. I was simply going by Husband's method and he told me after the fact that he was a liar-liar-pants-on-fire when he said he had made omelets before.
2 Tbsp milk
1 Tbsp butter
2 oz goat cheese
1 tsp dried herb like basil or 1 Tbsp fresh
1 cup cooked vegetables (I used some sauteed spinach, steamed zucchini - both from the freezer - and fresh diced tomatoes)
salt & pepper to taste
1. Mix herbs and goat cheese together in a small bowl. Set aside.
2. Cook/heat/dice vegetables as needed.
2. Whisk eggs and milk in a bowl. Add salt and pepper to taste.
3. Heat butter in skillet over medium heat. Pour egg mixture into pan and let it set slightly (i.e. do not stir). Carefully loosen edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue with this procedure until almost no runny egg remains.
4. Add goat cheese cheese mixture and vegetables across half of omelet. Cook for an additional minute or until set. Fold omelet over and carefully transfer to plate.
5. Sprinkle with additional herbs for flair.