Goat Cheese and Red Pepper Omelettes
I love a good omelette, but not just for breakfast. It must be the little bit of French blood running through my veins. A savory omelette with a salad of spring greens is, in my opinion, an equally nice lunch or dinner.
One of the first episodes I saw of The French Chef was Julia Child teaching her audience how to make an omelette in 20 seconds. She advocated practicing how to roll an omelette in the pan using dried beans. It was fascinating, and she made it look incredibly easy. As much as I love Julia, I have to admit that I haven’t attempted to learn her technique, probably because I already have one that works well.
I make omelettes using a folding technique, so that the filling is sandwiched between two layers of egg. I like this because it’s easy to lift half of the cooked omelette with the spatula and fold it over onto the other half, creating a half moon shape.
Whether you’re an omelette flipper, roller, or folder doesn’t matter. What matters is that you don’t overcook the eggs, and that you put yummy stuff inside.
Before I get to my favorite omelette recipe, though, I have one more tip to share. When I first started making omelettes, the eggs would puff up in the pan and start looking spongy, with lots of air holes. I complained about this to my sister (whose husband is an omelette addict – he eats one almost daily, so she cooks a LOT of omelettes), and she told me that instead of beating the eggs, I should stir them slowly with a fork until the yolks and whites were blended. It was good advice – the eggs stay smooth and creamy when coaxed together gently like this.
On to the recipe. My favorite at-home omelette filling is red pepper and garlic sauteed in a little olive oil, with crumbled goat cheese. The key is to slowly cook the peppers until they are tender and slightly caramelized from their own sugars. The goat cheese adds a tangy bite that complements the sweetness of the pepper.
I’ve made these omelettes for many a breakfast guest, and my friend and former roommate, Amy, used to ask for them specifically. They’re always a hit. I think it has something to do with the Mediterranean flavor – it’s a touch more exotic than the typical American farmer’s omelette.
The recipe below makes two omelettes, with instructions using the folding technique.
Goat Cheese and Red Pepper Omelettes
In a tablespoon of extra virgin olive oil, saute on medium-low heat until tender and slightly caramelized:
1 red bell pepper, diced
2 cloves garlic, minced
In a medium bowl, stir together 6 eggs gently with a fork, until the yolks and whites are fully combined.
Spray a large saute or omelette pan with oil and allow to heat over a medium flame. When the pan is hot, pour in half of the egg mixture. Swirl the pan gently so that the egg reaches the sides, covering the bottom of the pan evenly. If they seem to be cooking too quickly (lift an edge with the spatula to check – they shouldn’t be browning), reduce the heat as needed.
When the eggs are almost set (they should still be a little runny on top), spoon half the red pepper mixture onto half of the omelette. Sprinkle 2 tablespoons crumbled goat cheese over the pepper mixture. Using the spatula, lift the side of the omelette that doesn’t have any filling on it, and fold it over the other half. Allow the cheese to melt, cooking a minute or so longer.
Remove from heat, sprinkle with a little sea salt and fresh ground pepper, and slide from the pan onto a plate. Cut in half and serve as two wedges, if desired.
Repeat for the second omelette.
Harmony, I just discovered your blog and am an instant fan, on the kindred level. Loved this post and recipe.
Eating omelettes for dinner (with a simple salad, good bread, and glass of white wine) always awakens my inner French girl. 🙂 I oven-roasted two bell peppers last night without a plan for how I’d use them and I have a half-log of chevre in the cheese drawer…now I know what I’ll be enjoying for dinner tonight! Thanks, Harmony!