Sun-Dried Tomato and Goat Cheese Omelet
Updated Dec. 13, 2022
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggs
- 1tablespoon low-fat milk
- Salt and freshly ground pepper
- 1small garlic clove
- 2teaspoons extra virgin olive oil
- 2tablespoons chopped oil-packed sun dried tomatoes
- ½ounce crumbled goat cheese (about 2 tablespoons)
- A few leaves of fresh basil, cut in thin strips
For Each Omelet
Nutritional analysis per serving (1 servings)
302 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Step 2
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Step 3
As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg “pancake,” then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
- Advance preparation: You can chop the sun-dried tomatoes and crumble the cheese hours before you make the omelet.
Private Notes
Comments
I dry my own tomatoes as garden permits, but do not preserve in olive oil. Instead, I freeze the dried ones until needed, rehydrate somewhat when needed for recipe, and adjust oil in recipe as needed, dice dried tomatoes if needed.
12Sep20: go easy on the garlic and oil since the sun dried tomatoes are oily.
Great recipe. I substituted feta.
What happens to the garlic? Is it like a plastic baby in a King Cake?
Amazing and delicious! Used feta instead of goat. I agree, cut the oil in half. The sun dried tomatoes bring additional oil.
I substituted goat cheese for feta cheese and augmented to a big garlic. Absolutely delicious!! One revision- lower to one teasp of olive oil. Enjoy!
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