By now you’re pros at making omelettes. You’ve made both the vegetable and asparagus & mushroom omelettes and now are wondering what is next. Today is a recipe for yet another omelet and I would have to say this one is my favorite out of all three. It was discovered on one of those indecisive days where you stare into the refrigerator aimlessly asking yourself “What should I make for dinner tonight?” One minute turns to three when suddenly you find yourself rudely awakened from your stupor by a nearby shout “Shut the refrigerator door!”and you realize that you’ve succeeded in wasting quite a bit of electricity but haven’t come a smidgen closer to solving your dilemma.
As is the case much of the time, I revert to old recipes and make something quick, easy and filling. Omelets in this case. But what to fill them with this time? Since I had some goat cheese and I just had finished making roasted red peppers, I decided to combine the two for a flavorful dish. I had tomatoes on hand and a bit of garlic. Going along with my “roasting theme,” I decided to roast both the garlic and tomatoes lightly.
The end result?
Oh, and I did add a handful of pine nuts for extra crunch.
ROASTED RED PEPPER & GOAT CHEESE OMELET RECIPE
1 roasted red pepper, diced
2 medium roasted tomatoes, diced
1 garlic bunch, roasted
3 oz goat cheese
handful (~2T) pine nuts, toasted
Shredded cheese for garnish
Butter skillet evenly and heat on med-high. In a small bowl, whisk 2 eggs. Season with salt and pepper. Place eggs in skillet and tilt pan back and forth to distribute eggs evenly throughout the skillet. Cook for about 3 minutes or until you can slide a metal spatula underneath omelet. Flip and cook for another minute. Place omelet on a plate and repeat with remaining 2 eggs.
Spread goat cheese, pine nuts, roasted garlic, tomatoes and peppers evenly on each omelet. Fold over in half and garnish with cheese.