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.

Ingredients:

Eggs
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.

Pear Preserves

This past fall, Trent and I picked 40 pounds (!!!) of pears off of our pear tree. Our home and this tree are new to us, since we just moved in last May, and so this was our first harvest. Since we had such an abundance of fruit, I decided to try my hand a preserving and share our goods with friends and family if it turned out ok! I ordered this preserving kit, and my sweet mawmaw and aunt came over to help. We had the best day^_^ I used the pear butter recipe from the Food in Jars cookbook for my first batch of preserving and it turned out wonderfully! I used it to top my vanilla ice cream, spread on biscuits, and top pancakes. I did another batch of preserving with the remainder of my pears and used this recipe to make a batch of pear vanilla jam, and man oh man was it good. So sweet and yummy. We pretty much slathered it on everything. I hope to make this a yearly tradition, and can't wait to try a few new pear preserving recipes this year in addition to the ones from last year! I took a snapshot of our pear tree last week, because the leaves are turning golden and it truly is a beautiful sight. You can see it below. Happy canning!