Don't be thwarted by omelet cooking - it's really a cinch if you follow these simple steps. A nonstick skillet will work wonders if you're worried about stickage, but you can also use a standard stainless-steel pan; just add extra olive oil to make it slick! This recipe is easily doubled (think breakfast for two) or quadrupled (think DIY French-y brunch for your gals).
Serves: 1
By Erin Phraner, Refinery29
INGREDIENTS
For the salad:
1 cup arugula
2 tsp lemon juice
1 tbsp olive oil
Kosher salt and freshly ground pepper
For the Omelet:
2 ounces soft goat cheese
2 1/2 tsp olive oil
1 tbsp chopped mixed herbs (such as fresh basil, thyme, and chives)
Kosher salt and freshly ground pepper
2 large eggs
1 tsp water
Flaky sea salt, for sprinkling (optional)
PROCEDURE
Make the salad: Whisk the lemon juice, olive oil, and a pinch each of salt and pepper in a small bowl until combined. Toss with one cup arugula; set aside.
Make the omelet: Mix the goat cheese, 2 tsp olive oil, and herbs in a small bowl. Season with salt and pepper.
Whisk the egg, water, and a pinch each salt and pepper in a medium bowl until frothy.
Heat an eight-inch nonstick skillet over medium heat. Add the remaining 1/2 tsp olive oil and swirl to coat the pan. Add the egg mixture and let cook 30 seconds, without stirring, or just until the edges just begin to set. Lift the pan off the heat and push the eggs toward the center using a rubber spatula, twirling the pan to let the uncooked egg run to the exposed edges of the pan. Return to the stove top and repeat until almost completely set.
Remove pan from the heat; spoon the goat cheese mixture into the center of the omelet. Gently fold half of the omelet over the filling and press down lightly to seal. Tilt skillet and slide omelet onto a plate. Sprinkle with flaky sea salt, if desired. Serve with the prepared salad.
Recipe taken from Yahoo! India Lifestyle
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