Tuesday, March 16, 2010

Sage & Goat's Cheese Omelet

Do you need more brunch ideas??!!! Here is another amazing recipe!!
I discovered sage thanks to some of the recipes from my William's Sonoma cookbook. There is an amazing Omelet recipe there that I just tweaked a little to include 2 of my favourite things.. Sage and Goat's Cheese!!!

Sage & Goat's Cheese Omelet

1 shallot finely diced
4 eggs
3 tbsp cream (liquid cream)
1 tbsp unsalted butter
1 tsp olive oil
Goat's cheese
Arugula leaves
Pepper (Tip: Use no salt as goat's cheese is salty enough)


In a bowl mix together the eggs, cream, salt & pepper. Place a nonstick frying pan over medium high heat and add the olive oil and butter. When the butter has melted distribute it evenly in the pan. Add the shallots and cooked until tender. Pour the egg mixture through a sieve into the pan. After 30 sec. use the edge of a nonstick spatula to push the cooked edges carefully a little toward the center, while keeping the eggs in an even layer. The uncooked eggs will flow toward the edges, and the omelet will cook more evenly.
After 4 min when everything is cooked use the spatula to fold half of the omelet over to create a half circle. Remove from the pan, cut by half and add to each part the crumbled goat's cheese and arugula leaves.
Hope this recipe will brigthen your day in a cloudy morning like today!

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