Foolproof Open Faced Goat Cheese Chopped Spinach And Sun Dried Tomato Omelet Recipes

Steps:

• For the omelet: In a large bowl, whisk the eggs until well-whipped. Add the chives, thyme, salt and pepper, whisking together. Next, in a nonstick omelet pan over medium-high heat, add the oil and allow the pan to heat until hot. Turn the heat off, add the spinach and toss: This step should be done quickly, being careful not overcook or wilt the spinach. Next, place the same pan over high heat, allow the pan to get hot, reduce the heat to medium, and add the whisked eggs. Once the eggs have been added, continue to cook over medium heat, folding the exterior towards the middle of the pan. This folding and blending will ensure that the eggs cook evenly and do not brown. Once the eggs are almost fully cooked, after 2 to 3 minutes, add the spinach and cheese to the center of the eggs. Then fold one side over the spinach with a spatula and repeat with the other side. Finally, flip the filled omelet over and plate.
• For the vinaigrette: In a large bowl, whisk together the chile paste, vinegar, salt, and honey until well mixed, 1 minute. Next, slowly pour in the grapeseed oil, whisking constantly to emulsify. Be sure not add the oil too quickly as this will cause the dressing to break. Taste for seasoning.
• To assemble: Toss the fruit with the vinaigrette. Use a slotted spoon to portion the fruit to the plate with omelet and garnish with the sliced mint.

Steps:

• Whisk the eggs in a bowl with 1 tablespoon water.
• Heat an 8- to 10-inch skillet over medium heat. Add the butter and heat until melted and frothy, about 30 seconds. Add the hot dog and brown for 1 minute. Add the onions and cook for 1 more minute. Add the eggs and swirl around the skillet. Season with salt and pepper. Add the cheese on top of the egg.
• Place the lid on the skillet, turn off the heat and walk away. Make some coffee, have an orange juice, make your toast, read the news, etc. Return in 5 to 7 minutes; the cheese should be melted and the eggs set. Roll up the omelet, place on a plate and serve. Enjoy!

Steps:

• 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.
• 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.
• 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.