Goat Cheese And Basil Omelet Recipes

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VEGGIE OMELET WITH GOAT CHEESE



Veggie Omelet with Goat Cheese image

My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

4 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons olive oil, divided
1 cup thinly sliced zucchini
4 small fresh mushrooms, chopped
1/4 cup finely chopped green pepper
1 cup fresh baby spinach
2 green onions, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup crumbled goat cheese
Additional thinly sliced green onions

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.

Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

SUN-DRIED TOMATO AND GOAT CHEESE OMELET



Sun-Dried Tomato and Goat Cheese Omelet image

Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.

Provided by Martha Rose Shulman

Categories     breakfast, for one, lunch, main course

Time 15m

Yield 1 serving.

Number Of Ingredients 8

2 eggs
1 tablespoon low-fat milk
Salt and freshly ground pepper
1 small garlic clove
2 teaspoons extra virgin olive oil
2 tablespoons chopped oil-packed sun dried tomatoes
1/2 ounce crumbled goat cheese (about 2 tablespoons)
A few leaves of fresh basil, cut in thin strips

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.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams

GOAT CHEESE AND APPLE OMELET



Goat Cheese and Apple Omelet image

This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.

Provided by Mark Bittman

Categories     breakfast, for one, quick, side dish

Time 20m

Yield 1 or 2 servings

Number Of Ingredients 7

3 tablespoons butter
1/2 Granny Smith apple, peeled and sliced 1/4-inch thick
Pinch sugar
1 small log of fresh goat cheese, about 4 ounces
2 extra-large eggs
1 tablespoon milk
Coarsely ground black pepper

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.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 21 grams, Sodium 346 milligrams, Sugar 5 grams, TransFat 1 gram

GOAT CHEESE AND BASIL OMELET



GOAT CHEESE AND BASIL OMELET image

Categories     Cheese     Egg     Breakfast     Fry     Vegetarian     Quick & Easy

Yield 1 omelet

Number Of Ingredients 6

Olive oil
2 eggs
scant 1/4 cup of chopped fresh basil
scant 1/4 cup of crumbled goat cheese
salt
pepper

Steps:

  • 1) Heat small saute pan over medium-heat (I set mine at "4" on my gas-range). While it's heating, crack two eggs in a small bowl and whisk until almost blended. When pan is hot, spray with olive oil. 2) Add eggs to pan. You'll know it's the right temperature if you hear a loud sizzling noise. If you don't hear that noise, turn up the heat a bit. 3) When the edges begin to firm up and you can nudge the omelet around in the pan (about 1-2 minutes), it's time to flip it. Coax a large spatula underneath and quickly flip it over. If the egg is a bit sloppy, reform the omelet back into a circle. 4) Immediately add your goat cheese and basil to one half of the omelet. Cook for 1-2 minutes longer until the underside is golden with splotchy brown spots (you can lift up the underside to check). 5) Fold over the empty half to get a half-moon shaped omelet. Slide it onto a plate, guiding it with your spatula. Sprinkle with salt and freshly-ground pepper.

GOAT CHEESE & HAM OMELET



Goat Cheese & Ham Omelet image

As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. -Lynne Dieterle, Rochester Hills, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 8

4 large egg whites
2 teaspoons water
1/8 teaspoon pepper
1 slice deli ham, finely chopped
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
2 tablespoons crumbled goat cheese
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 143 calories, Fat 4g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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