Best 6 Goat Cheese Sweet Potato And Crouton Omelets Recipes

AVOCADO AND GOAT CHEESE OMELET

Steps:

• In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.

GOAT CHEESE, SWEET POTATO, AND CROUTON OMELETS

Steps:

• Preheat oven to 350°F.
• In an 8-inch non-stick skillet melt 1 tablespoon butter over moderate heat and in bowl toss with bread cubes. On a baking sheet toast bread cubes in middle of oven until pale golden and crisp, about 10 minutes, and transfer to a bowl.
• Peel sweet potato and cut into 1/4-inch dice. In a steamer set over boiling water steam potato and onion until tender, about 4 minutes, and toss with croutons. Cool mixture and toss with goat cheese and rosemary. In a bowl whisk together eggs and salt and pepper to taste. In skillet heat 1/2 tablespoon butter over moderately high heat until foam subsides. Pour in half of eggs, tilting skillet to spread evenly over bottom. Cook omelet 1 minute, or until almost set, stirring top layer with back of fork and shaking skillet, letting any uncooked egg run underneath. Sprinkle half of omelet with half of crouton mixture and cook 1 minute more, or until set. Fold omelet over filling and transfer to a plate. Keep omelet warm while making another omelet with remaining 1/2 tablespoon butter, eggs, and crouton mixture in same manner.

GOAT CHEESE OMELET WITH MIXED HERBS, LYONNAISE POTATOES, GLAZED HAM AND TEXAS TOAST

Steps:

• In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
• Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
• Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
• Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
• Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.

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.

GOAT CHEESE AND APPLE OMELET

Steps:

• Melt half the butter in a small nonstick saucepan or wok over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside. Cut 3 slices of goat cheese, 1/2 inch thick.
• Beat eggs and milk together, just until uniform; do not overbeat. Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn it over.
• Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper. Serve immediately, with a witbier.

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.