This savory omelette is equally at home on the breakfast or dinner table. Mushrooms add meaty heft, or umami; leeks lend a sweet touch and the goat cheese filling adds creamy tang: together they offer a great balance of texture and flavor. More than just an ordinary omelette, this savory combination of meaty mushrooms, sweet leeks and tangy goat cheese adds up to an incredibly satisfying meal.
- 5 large eggs
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup thinly sliced assorted wild mushrooms
- 1/2 cup finely chopped leeks
- 3 tablespoons finely chopped tomato
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- 3 ounces goat cheese, softened
Combine the eggs, chives, 1/8 teaspoon of the salt and pepper in a bowl.
Heat the oil in a 10-inch nonstick skillet over medium heat until hot. Add the mushrooms, leeks and remaining 1/8 teaspoon salt; cook, stirring occasionally until lightly brown, about 6 minutes. Add the tomato and garlic; cook 1 minute. Add the butter, stirring occasionally until melted.
Pour in the egg mixture. Use a spatula to push the cooked egg towards the center, tilting the skillet in a circular motion to allow uncooked egg to flow to the outside.
Cook 4 minutes or until the eggs are no longer runny. Flip the omelette over and place the goat cheese on one half. Cook 2 minutes then fold half the omelet over the goat cheese and slide onto a plate; cut into 2 halves and serve.
Recipe reprinted by permission of Meyer Corporation, U.S.. All rights reserved.
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