Goat Cheese, Sweet Potato And Crouton Omelets Recipe - Cooking Index
2 tablespoons | 30ml | Unsalted butter |
1 cup | 237ml | Half-inch cubes country-style bread |
1 cup | 237ml | Sweet potato - (abt 1/2 lb) (medium) |
1 cup | 62g / 2.2oz | Red onion - sliced thin (small) |
2 oz | 56g | Soft mild goat cheese - crumbled |
1 teaspoon | 5ml | Minced fresh rosemary leaves |
5 teaspoons | 25ml | Eggs (large) |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Preheat oven to 350 degrees.
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 1/4-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 1/2 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.
This recipe yields 2 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-XXXI broadcast 01-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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