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Sun-Dried Tomato and Goat Cheese Omelet

5.0(213)

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.

by Martha Rose Shulman·published 2012-01-17

Open original recipe

MediterraneanBreakfast, For One, Lunch, Main Course

Servings

1 serving.

Total time

15 min

Calories / serving

302 kcal

Ingredients (8)

serves

2 eggsegg
1 tablespoon low-fat milkmilk
Salt and freshly ground peppersalt-and-pepper
1 small garlic clovegarlic
2 teaspoons extra virgin olive oilextra-virgin-olive-oil
2 tablespoons chopped oil-packed sun dried tomatoestomato
1/2 ounce crumbled goat cheese (about 2 tablespoons)
A few leaves of fresh basil, cut in thin stripsbasil

Instructions (3 steps)

01Break 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.
02Heat 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.
03As 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.