A few months ago I was in Manhattan at a restaurant in the Upper East Side and had the most delicious savory omelette with tomato and goat cheese. It was the perfect dinner, light and fluffy, fresh, and lots of protein. Here’s my spin on it!
- 1/2 package of grape tomatoes (roughly 5 ounces)
- 2 garlic pieces, minced
- 6 eggs*
- Splash of milk (1/5 c.)
- 1 TBSP of FRESH thyme leaves
- 2 TBSP soft goat cheese, cut in pieces
- Salt and Pepper to taste
- 5 TBSP olive oil (or 1 TBSP with a nonstick pan)
Cut the tomatoes (I halved some and quartered others). In a medium pan heat 4 TBSP oil, once hot, add in the tomatoes, garlic, thyme. Saute over medium high for 4-6 minutes. Take out and place in a bowl. Whisk the eggs, milk, salt and pepper. In the same pan without washing it (it will give the omelette extra flavor), add in the last TBSP of oil (if you’re using a nonstick pan don’t worry about adding more oil), pour in the egg mixture. Cook on medium low, once the top is barely runny, on half of the omelet, add the sauteed tomato mixture (leaving behind any excess juices) and dot it with the goat cheese. Fold the other half over carefully. Cook another two minutes (increase temperature to medium high). Serve immediately.
I made this for dinner and served it with a side cabbage salad and roasted asparagus so I was able to get three portions out of it. If you don’t have two sides, I would suggest dividing this into two portions.
*I used 6 eggs, but mine were very small. I have chickens in the back yard that lay the tiniest eggs you’ll ever see. So maybe 4 extra large eggs would be equivalent to my 6 small ones- your call!