Saturday, March 29, 2014

Omelette with Goat Cheese and Herbs

I'm a big fan of breakfast. Well, brunch these days, since a two meal per day routine is helping me lose weight.  Nevertheless, bacon, sausages, biscuits & gravy, hash browns, pancakes, waffles, crepes, bagels & lox, donuts, and eggs rank high among my favorite foods.

Title: Omelette | Date: 01/09/2010 | Photographer: Stripey the Crab | 
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The versatility of the egg makes it of special interest to me.  Equally good fried, scrambled, poached, baked, boiled, or cooked into a dish, the egg offers almost limitless possibilities for preparation and consumption.

A few years ago, I posted a recipe for one of my favorite preparations, Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar, which makes ramekins of savory cheesy gooey goodness, perfect as part of a weekend brunch or as a stand alone breakfast. 

More recently I shared my special occasion recipe for Scrambled Eggs with Brie & Black Truffle.  The Brie gives the scrambled eggs a smooth creaminess and the black truffle shavings added an extra salty/savory quality I highly recommend.

These are good, but time consuming and/or expensive to make.  Fortunately, included a recipe for  Omelette with Goat Cheese and Herbs, from the blog A Thought For Food, in one of their latest newsletter.  I read the recipe, and its elegant simplicity made me embarrassed that I'd never thought of it before.

The Chèvre (soft goat cheese) gives a rich salty creaminess to the center of the omelette while the herbs deliver a fresh savory flavor, making this a well balanced (flavor-wise) way to begin a day.  The ONLY thing I might change is that I might add some dill with the other herbs next time.
Omelette with Goat Cheese and Herbs

Source: A Thought For Food

Yield: 1 omelette

3 eggs
Splash of milk
2 tablespoons butter
Chèvre (soft goat cheese)
Chopped Fresh Herbs (parsley, tarragon, chives)
Salt and pepper

1. Crack the eggs into a bowl and pour in a splash of milk. Whisk for 30 seconds, until frothy.

2. Heat butter in a 10 inch non-stick skillet over medium-high heat. Once the butter has melted and becomes foamy, pour in the egg.   After a minute, lift the edges of the omelette with a rubber spatula and tilt the pan to allow the uncooked egg to run underneath.

3. Once the egg starts to set, but is still loose, sprinkle the Chèvre along the center of the omelet.  Using the rubber spatula, fold  Sprinkle in one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the omelette towards the center over the filling.

4. Transfer the omelette to a plate and sprinkle chopped herbs on top. Season with salt and pepper. Serve with toast or a salad or sliced fruit.

Recipe prints as single page for your recipe file or refrigerator.