The Perfect Goat Cheese Omelet
with a dijon arugula salad
By the end of the week my nerves are shot, my brain is fried, and talking in coherent sentences is non-existent. All I want to do is relax on the couch huddled under my favorite blanket, watch bad reality TV all while enjoying a glass of wine…a big glass of wine. Dinner is the least of my worries let alone cooking. So what is a girl to do when she wants something simple, delicious, and filling to eat? Make an omelet.
Omelets are easy. Even if you mess them up they still taste good (I just douse it in hot sauce to hide the mishap). I usually keep a massive carton of eggs in the refrigerator since I cook with them so much. But let’s get serious; plain eggs are boring eggs, which is why I like to jazz them up by adding some goat cheese and a small vinaigrette salad to accompany it. You don’t have to layer the salad on top of the omelet like I did, but you are going to wish you had because it tastes oh so good. Goat cheese and anything acidic already is a match made in heaven, add in the fluffy omelet and it becomes a savory trio of scrumdiliumcious. It’s Friday, so go eat an omelet!
Ingredients:
- 3 Eggs, room temperature
- 1-2 tsp. Fresh Rosemary, finely chopped
- 1/4 c. Heavy Cream
- 1 Tbsp. Lemon Juice
- 1/2 Tbsp. Garlic, minced
- Salt/Pepper to taste
- 3 Tbsp. Goat Cheese, softened at room temperature
- 1 c. Arugula
- 2 tsp. Honey Dijon Mustard
- 3 Tbsp. Olive Oil + some for cooking
- Juice of 1/2 a lemon
Directions:
- Prep the vinaigrette by combining the honey Dijon mustard, three tablespoons of olive oil and juice of half a lemon together until blended. Set aside.
- Heat a small pan over medium heat on the stove. Drizzle some olive oil to coat the pan. While the pan is heating, in a bowl combine the eggs, garlic, rosemary, heavy cream, 1 tablespoon of lemon juice, and salt/pepper. Whip for about 2-3 minutes until egg mixture is light, airy, and frothy. Add to the heated pan. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Let the omelet sit in the pan for 10 seconds without touching. After a couple of minutes, with a spatula, flip the omelet so the other side will cook (about 1-3 minutes, depends on your stove. I have an older one so I usually have to cook/bake my food a little longer).
- Remove from a pan to a plate. Top with the goat cheese and one cup of arugula lettuce. Finish by drizzling some of the honey Dijon vinaigrette over the top and serve.