Tuesday, May 31, 2016

Goat Cheese Omelettes with Sun-dried Tomato Spread

I hope everyone had a good Memorial Day Weekend! I am so grateful for all who serve and especially those who have lost their lives or loved ones. My heart aches for the families who are separated, and I pray all of your loved ones make it home safely to you. I spent the weekend with family and friends, mostly over meals. A lot of BBQ and SO much watermelon. On Saturday morning we had a few friends over for brunch at our house, and I served some simple goat cheese omelettes with sun-dried tomato spread alongside fresh zucchini bread. Perfect for summer weekend mornings.


Goat Cheese
Salt + Pepper
Jar of Sun-dried Tomatoes

To Make:

1. Whisk 2 eggs together in a small bowl, and add 2 tablespoons of water and salt and pepper.
2. Pour into a medium sized skillet and cook until just about done, lifting the edges and draining the liquid egg to the bottom of the omelette as it cooks.
3. When the omelette is almost done, add about a handful of goat cheese to one half of the omelette and fold the other half on top. Cook for about 30 seconds, flip and cook an additional 30 seconds. Remove from heat and serve.
4. For the tomato spread, simply add the jar of sun-dried tomatoes with the oil to a food processor and blend until the tomatoes are very fine. Top your omelettes and enjoy!

If you are making multiple omelettes, and need to keep them warmed, heat oven to 200°F and place cooked omelettes in an oven safe dish with a damp paper towel on top.

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