GOAT CHEESE & HAM OMELET
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. -Lynne Dieterle, Rochester Hills, Michigan
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath., When no liquid egg remains, sprinkle goat cheese on 1 side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.
Nutrition Facts : Calories 143 calories, Fat 4g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
HAM AND GOAT CHEESE SANDWICHES
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mash the goat cheese, pepitas and 2 to 3 teaspoons hot sauce in a bowl with a fork until combined. Spread the mixture evenly on 4 slices of bread, then top with the ham and avocado.
- Toss the arugula with the olive oil, a few dashes of hot sauce, and salt and pepper to taste in a bowl. Add the arugula to the sandwiches and cover with the remaining bread. Serve with potato salad.
Nutrition Facts : Calories 479, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 1088 milligrams, Carbohydrate 38 grams, Fiber 10 grams, Protein 27 grams
HERB COATED GOAT CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
- Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
- The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.
HERB MASHED POTATOES WITH GOAT CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
- Begin other dishes for your menu with the pocket of time you have here.
- Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
- Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
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