Рецепт Omelets with Goat Cheese and Raspberries
Omelets with Goat Cheese and Raspberries
Over the last couple of years I’ve kept my holiday preparations much easier. I’ve decided that being a slave to the kitchen does not equate to a day off for the cook so I like to make dishes that are still fabulous but that do not require days of preparation and even more…a bazillion dishes to clean. This omelet is one of those dishes and will be served up tomorrow at our house for breakfast. I bet when you hear omelet, you immediately think savory don’t you? Salt, pepper, spices, maybe a great cheese and if anything was added beyond that it was always veggies or leftover meats.
For years I thought the same, then one day the omelet craving hit and I had nothing savory in the house but spied some goat cheese and fresh fruit. This was an epiphany of major proportions and the truth is that ever since that day, I’ve preferred all manner of omelets with fruit and cheese. Brie, cream cheese and goat cheese are my favorites to use with fruit but the fruit component has varied widely. Still…I love raspberries the best. Their tartness keeps this from being an over the top sweet beginning to the day and while all three cheeses work beautifully with fruits; I do think the goat cheese I included this day was the best (maybe, just maybe because I made it myself?).
Think omelets a bit scary? They shouldn’t be. The basic omelet is simply egg and water. The vessel to cook it should be non stick but I love making them in my cast iron skillet; it’s nice and big and one omelet made in it can serve two.! Alton Brown has said to mix the eggs with a fork, not a whisk as you really don’t want to add a bunch of air to the mix so that’s what I do. I also do what I think can be the hardest thing ever for a cook. I leave them alone. I pour the eggs into my skillet, cover it and let it sit for long enough to firm up the eggs, add your cheese, cover again for a minute to let the cheese start to melt and then flip one side over the other and serve with your choice of fruits. I don’t put any fruit inside the omelet when I make it; I don’t want the fruit cooked; preferring my cheese melty and my fruit fresh! With or without a fruit sauce to finish, it’s wonderful; add some bacon and bread and this could also be served for ‘Brinner’ – you know, ‘Breakfast for Dinner!’
Whatever you serve tomorrow for your holiday breakfast I just want to wish you and yours all the best; Have a Joyous Holiday from my family to yours!
Omelets with Goat Cheese and Raspberries
Try an omelet with fruit and cheese; you won't go back either!
Ingredients
- 4 eggs
- 1 & 1/2 Tbsp water
- 1 Tbsp butter
- 8 oz cheese (use a cheese that is compatible with fruit; I like Brie, Goat Cheese or Cream Cheese).
- 1 and 1/2 cups fresh fruit
- 2-4 Tbsp Sugar or Maple Syrup to taste
Preparation
Melt the butter in a cast iron or non stick skillet; skillet should be hot; pour in the eggs.Immediately turn down the heat to low; cover and do not open the pan for 5 minutes
When the eggs appear cooked (the center is not jiggly), spread or crumple half the cheese on one side of the omelet. Cover and turn off the heat.
Let set for one minute or as long as it takes to melt the cheese; then fold the omelet in half to encase the cheese inside the egg.
To Make the Sauce/Syrup:
Remove enough fresh berries to garish the tops of the omelet.
Put the remaining fruit into a processor or use a stick blender and blend until smooth. Strain if desired to remove seeds.
Add either sugar or maple syrup to taste to sweeten.
To Serve the Omelet:
Cut in half, top with fresh fruit, fruit sauce and garnish with powdered sugar if desired.
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http://www.creative-culinary.com/2012/12/omelets-with-goat-cheese-and-raspberries/
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