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.
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Asfak khan
a_k@yahoo.comI highly recommend this recipe.
Farhan Baloch
f_b@gmail.comThis recipe is a keeper.
Chad Carlson
chadcarlson@yahoo.comThis is a must-try recipe!
Nasibu Mallya
m-n81@hotmail.co.ukCan't wait to try this recipe.
Ace Comstock
a.comstock33@hotmail.comLooks delicious!
Dawne Tiana
tiana_dawne35@hotmail.co.ukI'll try this soon!
Nicholas Buadu
b_n12@hotmail.comYum!
Fahad Fadu
f@gmail.comLoved it!
Boitumelo Tlhalepe
t_boitumelo@hotmail.co.ukThis recipe was easy to follow and the dish turned out great! I will definitely be making it again.
Ismail Yousaf
ismail_y@yahoo.comThe omelet was good, but the potatoes were a little bland. I would add more seasoning to them next time.
Bamlak Tadese
bamlakt56@hotmail.comThis omelet was a little too rich for my taste, but it was still good. I would probably use less goat cheese next time.
My Raja
r84@hotmail.co.ukI'm not a big fan of goat cheese, but I really enjoyed this omelet. The flavors were well-balanced and the omelet was cooked perfectly.
skilar
skilar@hotmail.co.ukThis omelet is a great way to start the day! It's filling and flavorful, and the herbs and goat cheese give it a nice kick.
GSK MAHIM
g-m@hotmail.comI love the combination of flavors in this dish. The goat cheese and herbs give the omelet a sophisticated taste, while the ham and potatoes add a hearty touch.
Daniel Lara
l_daniel33@aol.comThis recipe is a great way to use up leftover ham. The omelet is fluffy and flavorful, and the potatoes and toast are a nice addition.
Emihle Thandolwethu
et@yahoo.comI've made this omelet many times and it's always a crowd-pleaser. The flavors of the goat cheese, herbs, and ham go together perfectly.
Zrak Ali Zrak Ali
a-zrak@hotmail.comThis omelet was a hit with my family! The goat cheese added a delicious tanginess, and the herbs and ham gave it a savory flavor. The potatoes and toast were also cooked perfectly.