Goat cheese, sweet potato & crouton omelets

2 Servings

Ingredients

Quantity Ingredient
2.00 tablespoon Unsalted butter
1.00 cup Half-inch cubes country-style bread
1.00 medium Sweet potato -; (abt 1/2 lb)
1.00 small Red onion; sliced thin
2.00 ounce Soft mild goat cheese; crumbled
1.00 teaspoon Minced fresh rosemary leaves
5.00 large Eggs
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Preheat oven to 350 degrees. In an 8-inch non-stick skillet, melt 1 tablespoon butter over moderate heat and in a bowl toss with bread cubes. On a baking sheet toast bread cubes in middle of oven until pale golden and crisp, about 10 minutes, and transfer to a bowl. Peel sweet potato and cut into ¼-inch dice. In a steamer set over boiling water steam potato and onion until tender, about 4 minutes, and toss with croutons. Cool mixture and toss with goat cheese and rosemary. In a bowl whisk together eggs and salt and pepper to taste.

In skillet heat ½ tablespoon butter over moderately-high heat until foam subsides. Pour in half of eggs, tilting skillet to spread evenly over bottom. Cook omelet 1 minute, or until almost set, stirring top layer with back of a fork and shaking skillet, letting any uncooked egg run underneath. Sprinkle half of omelet with half of crouton mixture and cook 1 minute more, or until set. Fold omelet over filling and transfer to a plate. Keep omelet warm while making another omelet with remaining butter, eggs and crouton mixture in same manner. This recipe yields 2 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-XXXI broadcast 01-28-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-11-1998

Recipe by: Sara Moulton

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