Posts Tagged ‘omelette’

Asparagus & Zucchini Omelette

August 5, 2010

Asparagus & Zucchini Omelette

I really love eggs. They are so satisfying and a great thing to eat first thing in the morning if you know you’ll be eating a late lunch. Generally, I only eat one egg for breakfast, but I’ll beef it up with veggies and maybe some nice goat cheese. It’s amazing how full I stay from one little egg.

Asparagus & Zucchini Omelette

Here’s a simple, but very tasty little omelette. Simply chop asparagus in small pieces and saute over medium high heat in a little olive oil. When asparagus is almost done, grate in some zucchini. After a minute or two, pour in your scrambled, seasoned egg. Gently push edges of the egg up all around the pan allowing the runny egg to flow underneath. Continue to cook until almost set. Flip once. Fold it. Plate it. Top with a dollop of light sour cream, halved baby heirloom tomatoes and a little kosher salt and pepper. Voila! Quick and easy breakfast.

Zucchini Muffin

Serve with a yummy zucchini muffin from SimplyRecipes.com and you’ve successfully made two dishes with one of summer’s most bountiful crops! Those zucchini muffins are so very tasty.

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Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

July 31, 2010

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Recently, The Kitchn posted this egg scramble, and I was inspired! Instead of making my breakfast as a scramble, I made an omelet. This was so yummy! What a great idea to add corn to your eggs. The oven roasted tomatoes added such nice contrast to the corn and goat cheese, too.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes
Serves one.

1 egg
1/4 cup fresh sweet corn kernels
1 oz soft goat cheese
2 tomato slices
Drizzle of olive oil
Pinch fresh thyme leaves
Kosher salt
Pepper

1. Turn on your oven’s broiler. Place tomato slices on a pan and salt & pepper them. Place in oven to begin roasting. This will take 10 minutes.

2. Crack egg into a small bowl and mix with a fork. Season with kosher salt and pepper. Set aside.

3. Heat the oil in a small pan over medium high heat. Add your corn and allow to cook for a few minutes. Once your kernels start to brown slightly, add your egg and reduce heat to medium. Make sure it’s not too hot! As the egg cooks, lift the edges with a spatula tilt you pan so the runny egg fills in underneath. Repeat all around your pan.

4. Once your egg is almost done cooking, shake your pan a bit to loosen the omelet before flipping it over. You don’t have to flip it, but I like to because I immediately add the goat cheese to the hot side and fold over. This allows it to melt nicely. Plate it immediately. Top with tomato slices and fresh thyme.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

This is quite an elegant little breakfast dish. Great for guests. I bet this would be a lovely quiche as well. You could roast the tomatoes and layer them on the top of the quiche. Might have to try that.