Goat Cheese, Sweet Potato, And Crouton Omelets
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsp
Unsalted Butter1 small
Sweet Potato (about 1/2 pound)1 small
Red Onion (sliced thin)5 large
EggDirections:
1
Preheat oven to 350°F
2
In an 8-inch non-stick skillet melt 1 tablespoon butter over moderate heat and in bowl toss with bread cubes
3
On a baking sheet toast bread cubes in middle of oven until pale golden and crisp, about 10 minutes, and transfer to a bowl
4
Peel sweet potato and cut into 1/4-inch dice
5
In a steamer set over boiling water steam potato and onion until tender, about 4 minutes, and toss with croutons
6
Cool mixture and toss with goat cheese and rosemary
7
In a bowl whisk together eggs and salt and pepper to taste
8
In skillet heat 1/2 tablespoon butter over moderately high heat until foam subsides
9
Pour in half of eggs, tilting skillet to spread evenly over bottom
10
Cook omelet 1 minute, or until almost set, stirring top layer with back of fork and shaking skillet, letting any uncooked egg run underneath
11
Sprinkle half of omelet with half of crouton mixture and cook 1 minute more, or until set
12
Fold omelet over filling and transfer to a plate
13
Keep omelet warm while making another omelet with remaining 1/2 tablespoon butter, eggs, and crouton mixture in same manner
14
Preheat oven to 350°F
15
In an 8-inch non-stick skillet melt 1 tablespoon butter over moderate heat and in bowl toss with bread cubes
16
On a baking sheet toast bread cubes in middle of oven until pale golden and crisp, about 10 minutes, and transfer to a bowl
17
Peel sweet potato and cut into 1/4-inch dice
18
In a steamer set over boiling water steam potato and onion until tender, about 4 minutes, and toss with croutons
19
Cool mixture and toss with goat cheese and rosemary
20
In a bowl whisk together eggs and salt and pepper to taste
21
In skillet heat 1/2 tablespoon butter over moderately high heat until foam subsides
22
Pour in half of eggs, tilting skillet to spread evenly over bottom
23
Cook omelet 1 minute, or until almost set, stirring top layer with back of fork and shaking skillet, letting any uncooked egg run underneath
24
Sprinkle half of omelet with half of crouton mixture and cook 1 minute more, or until set
25
Fold omelet over filling and transfer to a plate
26
Keep omelet warm while making another omelet with remaining 1/2 tablespoon butter, eggs, and crouton mixture in same manner