Goat Cheese Omelet

Goat Cheese Omelet
Jose Picayo
Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

8
large eggs
kosher salt and black pepper
1
tablespoon
butter
4
ounces
fresh goat cheese, crumbled
4
scallions, thinly sliced
3
tablespoons
olive oil
1
tablespoon
white wine vinegar
1
teaspoon
Dijon mustard
6
cups
baby arugula
1
small baguette, warmed

Directions

  1. In a bowl, whisk together the eggs, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Melt the butter in a large nonstick skillet over medium heat. Cook the eggs, without stirring, until they begin to set, 2 to 3 minutes.
  3. With a rubber spatula, lift the edges of the omelet, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, 1 minute.
  4. 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.
  5. Whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Drizzle over the arugula. Serve with the omelet and bread.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 347
  • Fat 29 g
  • Sat Fat 10.5 g
  • Cholesterol 444 mg
  • Sodium 645 mg
  • Protein 19 g
  • Carbohydrate 4 g
  • Fiber 1 g
What does this mean? See Nutrition 101.