December 14, 2009

Caramelized Onion, Tomato, and Goat Cheese Omelet

Following up on the five-egg omelet fail, I wanted to share the recipe for the more successful omelet I made during round two of yesterday's omelet adventure.

Of course, I was too stressed to take pictures yesterday, so this picture of a goat will have to do.

Caramelized Onion, Tomato, and Goat Cheese Omelet
  • 3 large eggs
  • One large onion, chopped
  • One large tomato, chopped
  • 1/4 cup goat cheese
  • 1/8 cup milk (I used 2%)
  • 1 tbsp. butter
  • 2 tbsp olive oil
  • Salt and pepper to taste
1. Sautée the onions in the olive oil over medium heat until they are browned and soft. Reduce the heat to low, add the tomato, and cook for a few minutes so that the flavors combine.
2. Over medium-high heat, melt the butter in a 10 or 12-inch pan. While you're doing this, beat the eggs, milk, salt, and pepper together in a small bowl.
3. Once the butter is melted and evenly distributed around the pan, pour the egg mixture in and allow it to cook for about a minute, undisturbed.
4. Once the mixture starts to solidify, pick up the pan and rotate it so that the uncooked eggs aren't concentrated at the center of the omelet.
5. Add the tomato and onions to a little less than one half of the omelet, and sprinkle a liberal amount of goat cheese over the top.
6. With a spatula and a prayer, fold the blank half of the omelet over the filling half in one quick movement. Allow the omelet to cook for another 30 seconds, and serve.

Don't let yourself get stressed when you're cooking the omelet. Just pay close attention to it, and speed up or slow down the process if it doesn't seem quite right. Every stove is different (mine is a flat cooktop, and it gets really hot really fast), so times and temps will vary.

The best part about this omelet is the flavor. The goat cheese is melted and creamy, the onions are earthy, and the tomato brings a fresh taste to the whole thing.


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