Tuesday, August 3, 2010

0 Recipe #157: Goat Cheese, Mushroom, & Tomato Omelette with Fresh Chervil & Chives

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I've categorized this dish as a "breakfast food," although you can also serve it for lunch or dinner. That's what I did. :)

Goat Cheese, Mushroom, & Tomato Omelette with Fresh Chervil & Chives

1 Tbsp. unsalted butter
1 heaping c. fresh mushrooms (about 3-4 large mushrooms)
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste (I added an extra pinch, about 1/16 Tbsp., to this amount)
3 eggs, beaten
2 Tbsp. nonfat milk (or you could use 1 Tbsp. light nondairy creamer + 1 Tbsp. nonfat milk)
1/2 c. vine-ripened tomatoes, diced into 1/2" cubes (about 1/2 large tomato)
1 1/2 Tbsp. plain (unflavored) goat cheese, softened (i.e., at room temperature)
1/2 Tbsp. fresh thyme leaves
1 Tbsp. fresh chives, chopped into small pieces
1 Tbsp. fresh chervil, finely minced

Directions: Melt butter in a large (12-13"), nonstick sauté pan on medium high heat. Sauté mushrooms until soft & lightly browned around the edges, about 3-5 minutes. Season with salt & pepper. (The salt will help cook the mushrooms faster.) In the last 2 minutes of cooking the mushrooms, add the tomatoes & continue to cook. (This will help remove a lot of the moisture from the tomatoes before you add the eggs.)

In a small bowl, beat milk into the egg mixture, & quickly pour into the pan. Turn down the heat to medium & continue to cook until the egg mixture starts to congeal. Add goat cheese & continue to cook until light golden brown. With about a minute left of cooking, add fresh thyme, chives, & chervil, dispersing them evenly across the omelette. (It's best to add these spices towards the very end, particularly the chervil, which helps to preserve its flavor when added this way.)

Carefully lift up one side of the omelette with a spatula to see if it's done. When ready, fold omelette over so that the edges meet & form a half circle, and continue to cook for another 30-60 seconds or so. Transfer to a plate, garnish with a sprig of chervil and serve.

Yield: Serves 1-2 as a main course, depending on how hungry you are. :)

Variations: You could also try adding asparagus to this recipe, which is an ingredient frequently combined with chervil and eggs. Alternatively, green &/or red peppers, capers, basil, &/or tarragon would also work well with this recipe.

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