Goat Cheese Omelet

Jose Picayo
Serves 4 Hands-On Time: 15m Total Time: 15m

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, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. 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. With a rubber spatula, pull the edges of the omelet to the center, tilting the pan so the uncooked eggs flow to the edges of the pan. Cook until set, 1 minute.
  2. Sprinkle the cheese and scallions over the eggs. Fold a third of the omelet over the center; fold over the other third. In pan, cut into 4 pieces.
  3. Whisk together the oil, vinegar, mustard, and 1⁄4 teaspoon each salt and pepper. Drizzle over the arugula. Serve with the omelet and bread.
By Kate Merker,  October 2009

Quick Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

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

Did you try this recipe? How did you like it?

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