Goat cheese, sweet potato and crouton omelets

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
1 cup Cubes country style bread; half inch
1 Inch sweet potato; (about 1/2 pound)
1 small Red onion; sliced thin
2 ounces Soft mild goat cheese; crumbled (about 1/4 cup)
1 teaspoon Minced fresh rosemary leaves
5 larges Eggs
Preheat oven to 350 degrees.

Directions

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.

Yield: 2 servings

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9053 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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