Best 7 Goat Cheese Omelet With Mixed Herbs Lyonnaise Potatoes Glazed Ham And Texas Toast Recipes

GOAT CHEESE & HAM OMELET

Steps:

• In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath., When no liquid egg remains, sprinkle goat cheese on 1 side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.

HAM AND GOAT CHEESE SANDWICHES

Steps:

• Mash the goat cheese, pepitas and 2 to 3 teaspoons hot sauce in a bowl with a fork until combined. Spread the mixture evenly on 4 slices of bread, then top with the ham and avocado.
• Toss the arugula with the olive oil, a few dashes of hot sauce, and salt and pepper to taste in a bowl. Add the arugula to the sandwiches and cover with the remaining bread. Serve with potato salad.

CINNAMON SUGAR FRENCH-STYLE TEXAS TOAST

Steps:

• 1. Preheat an oven to 200F; fit a wire rack on baking pan and place in oven.
• 1. Whisk milk and eggs in a large shallow dish. Whisk sugar and cinnamon in a small bowl. Set aside.
• 2. Heat a large skillet over medium heat. Add 1/2 tablespoon butter and swirl to coat pan. Dip 2 slices of bread into egg mixture and place in skillet. Sprinkle cinnamon sugar on top and cook until bottom browns and crisps, about 4 minutes. Flip toast, adding butter if needed, and cook until golden, about 3 minutes more. Transfer toast to baking pan in oven. Repeat with remaining bread and batter. Serve with maple syrup and strawberries.

HERB COATED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
• Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
• The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.

CHEESE OMELETTE WITH HERBS

Steps:

• Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
• Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.

SUN-DRIED TOMATO AND GOAT CHEESE OMELET

Steps:

• Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.

VEGGIE OMELET WITH GOAT CHEESE

Steps:

• In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.