Goat Cheese Omelette with Roasted Heirloom Tomatoes is a simple and delicious way to start your day!
As I have mentioned before, I have a dairy allergy that keeps me away from quite a few dairy products. As you can see throughout the blog, I am not too strict with it, but along the way I have picked out some of my favorite “non-diary” items and goat cheese was one of them. Somethings, like milk and cream, will be few and far between …. sad. I know.
Honestly though, there really is something about the combination of the strong-flavored goat cheese, perfectly melted of course, with the lightness of the egg whites that has always drawn me to keep making it over the years. Add a roasted tomato for that BURST of sweetness and it really all comes together nicely. So, the next time you want to impress those weekend guests, whip these up and see what they think.
I am generally not a breakfast person…… okay that came out wrong, I don’t like eating right away in the morning. So, by the time I am actually hungry, it is closer to lunchtime than dinner time. Buuut, when I do have breakfast, this is the kind of thing I go for (or a smoothie bowl or maybe eggs benedict). I am more of a water, cold brew coffee, water kind of breakfast person – that’s a thing….right?
Well, even if you aren’t a breakfast person, this little ditty is going to knock your socks off. Oh, and it’s pretty easy to make too. Bonus.
How to Make a Goat Cheese Omelette
Start with separating out 3 egg whites (remember the quality of eggs you use matter).
Mix in about 2 Tablespoons or roughly chopped spinach and pour into omelette pan.
Mmmmm…. tomatoes. Wash and cut in half lengthwise. Place on cookie sheet lined with foil.
Turn the broiler on high and move your top rack to just below the broiler.
Cook omelette on just below medium. Use a spatula to gently creep under the edges, making sure it isn’t sticking.
Get your goat cheese ready! And you could probably put your tomatoes in now – set timer for about 3 minutes, but keep checking on them periodically.
You will use about 1/3 of one of these, or about 1.3 oz.
Once your omelette is pretty well cooked on one side, flip it over and add chunks of goat cheese to one side.
Fold over the side without goat cheese on top and let the goat cheese melt completely.
The tomatoes should be done about now – take them out and serve on top of the omelette.
Other recipes you might like:Print
Goat Cheese Omelette – a simple and delicious recipe for a goat cheese omelette! Such a delicious breakfast and fun way to use goat cheese!
- 3 egg whites
- 2 Tablespoons chopped spinach
- 1.3 oz soft goat cheese
- Approx. 1/2 cup cherry tomatoes (the more colorful the better) – washed and cut in half lengthwise
- Kosher salt to taste and ground black pepper
- In small bowl, add egg whites and spinach; mix.
- Add egg white mixture to omelette pan on medium heat.
- Turn on broiler on high and place tomatoes on cookie sheet lined with foil – don’t put in oven yet.
- Use spatula to gently slide under the omelette on all sides as it starts to cook.
- Continue working the spatula under the omelette, ensuring it isn’t sticking.
- Once omelette is fully cooked on the side that is down, carefully use a spatula (or two) to quickly flip it over.
- Put tomatoes in the oven for approx. 3 minutes or until tomatoes are starting to sizzle..
- Using your (clean) hands, place chunks of goat cheese all over one half of the omelette.
- Fold other side of omelette over the other and let goat cheese melt.
- Take out tomatoes.
- Plate omelette and sprinkle with kosher salt and ground black pepper.
- Serve tomatoes on top of omelette.