Favorite Recipes: Goat Cheese Omelet
Goat Cheese Omelet
This is a first, I woke up today and had no idea what to blog about this week! After much consideration I decided to share my favorite recipes that I’ve collected over the years. So first up is a recipe for ‘Goat Cheese Omelets’ and it was one of my dad’s favorites! Any time I was going to cook for him, he’d request this recipe.
I pull my recipes from many sources, cookbooks, the Cooking Network on TV, the internet and magazines I pick up at the grocery store. This recipe came from the “Real Simple” magazine, October 2009 issue.
Goat Cheese Omelet
I’ve served this dish for breakfast, lunch and dinner (obviously not on the same day) and it is especially tasty if one is perhaps suffering from a hangover! The hands-on time is about 15 minutes which also happens to be the total cooking time. This set of ingredients serves four people, but you can easily cut it down for a single serving.
Ingredients:
8 large eggs
Kosher salt and black pepper
1 tablespoon butter
4 ounces fresh goat cheese, crumbled (I eyeball this amount)
4 scallions, thinly sliced (I also eyeball this)
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Tabasco sauce (optional)
6 cups baby arugula
1 small baguette, warmed (I like to make my own baguette using the bread book I wrote about in Post #5 “Cooking and the Art of Making Bread”)
Directions:
In a medium size bowl, whisk together the eggs, 2 tablespoons water, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Melt the butter in a large nonstick skillet over medium heat. Cook the eggs, without stirring, until they begin to set, two to three minutes. With a rubber spatula, pull the edges of the omelet to the center, tilting the pan so the uncooked eggs flow to the edges of the pan. At this point you are making one large omelet that you will divide into four servings. You can also make individual smaller omelets if you are making this for yourself. Cook eggs until set, about one minute.
Sprinkle the cheese and scallions over the eggs. Fold a third of the omelet over the center, fold over the other third. In the pan, cut into 4 pieces. Or if you are making a single serving using only 1 or 2 eggs, leave it whole.
Whisk together the oil, vinegar, mustard, and a ¼ teaspoon of salt and pepper. For an added kick I add a touch of tabasco sauce to this mixture.
For my version of this dish, I place the omelet on a handful of Arugula and drizzle the dressing over the omelet and greens. I then sprinkle a few more chopped green onions over the top and serve it with a slice or two of the baguette. It is a beautiful dish as well as a tasty one!
Bon Appetit!
