Pacific Northwest: Taste

A Goat-Cheese Omelet
Serves 2

Soft white goat cheese like Montrachet has a distinctive tang and a satisfying flavor, but if goat cheese is not your cup of tea, consider making this omelet with Neufchâtel or cream cheese.

4 fresh eggs from free-range chickens
3 tablespoons butter, less if using a non-stick pan
3 ounces fresh white goat cheese
Kosher salt and freshly ground black pepper, to taste

1. Break the eggs into a bowl and give them 12 or 15 swift strokes with a fork to combine the egg and yolk, but don¹t over-beat them.

2. In a slope-sided frying pan over medium-high heat, melt 2 tablespoons of the butter and, when it sizzles, pour in the beaten eggs. Reduce the heat to medium and, with a heatproof spatula, gently push the cooked eggs toward the center of the pan, allowing the runnier middle of the omelet to flow out toward the edges of the pan.

3. Rub the additional tablespoon of butter around the inside edge of the pan, and use the spatula to lift the edges of the omelet and let the butter slip underneath. The whole omelet should slide easily around the inside of the pan.

4. Crumble the goat cheese over the surface of the eggs, which should be puffed but still slightly runny. Sprinkle the cheese with salt and pepper and fold the omelet over the cheese. Rest a plate over the pan, then turn the whole affair over, depositing the omelet onto the plate. Cut the omelet in half and move half to another plate. Serve at once with hot, buttered toast.

Copyright © 2001 The Seattle Times Company

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