Omelet With Avocado Goat Cheese And Sprouts Recipes

AVOCADO AND GOAT CHEESE OMELET

Steps:

• Heat 1 teaspoon of oil in a medium skillet over medium heat. Add bell peppers and cook for 4 minutes until tender. Set aside.
• In a large bowl, whisk together eggs, milk, salt and pepper.
• Heat 1 teaspoon of oil in a medium skillet over medium heat. Pour in 1/4 of the egg mixture. Using a non-stick spatula, gently push cooked portions of egg from the edges to the center while tilting the skillet so the uncooked eggs can reach the hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
• On one half of the omelet, place 1/4 each of the pepper, goat cheese, and avocados. Fold over other half to cover the filling.
• Repeat with the remaining ingredients.

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.

OMELET (WITH AVOCADO, GOAT CHEESE AND SPROUTS)

Steps:

• In a mixing bowl, whisk eggs and cream. Add salt and pepper to taste.
• Heat 4 tablespoons of butter in a large skillet over medium heat. Pour in the egg mixture.
• When the egg mixture is half way through cooking, spread the goat cheese on one half of the omelet, and spread the slice avocado on top of the goat cheese, and on top of the goat cheese, spread the alfalfa sprouts.
• Flip the ungarnished half of the omelet over the half with the ingredients, and continue cooking to your liking.
• Cut the omelet in half and serve.

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM

Steps:

• Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.
• Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
• Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
• Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM

Steps:

• Preheat oven to 375 degrees. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside.
• Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
• Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
• Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

AVOCADO GREEK OMELET

Steps:

• Whisk eggs in a small bowl until smooth.
• Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

AVOCADO, CHEDDAR, AND TOMATO OMELET

Steps:

• In a small bowl, whisk together eggs, water, salt and pepper.
• Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface.
• Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.

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.

GREAT GRILLED SMOKY VEGETABLES WITH AVOCADO AND GOAT CHEESE CRUMBLES

Steps:

• Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
• Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to 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.