Do you remember your first goat cheese and tomato omelette? No? Ok, try this recipe today and create a new food memory. This is brunch, real-time.
There are certain food combinations that when paired can excite even the most jaded palate. I still remember the very first time I had an egg omelette with sweet ripe tomato and crumbled goat cheese. Today I came home from a busy morning and settled into a plate of goodness, Goat Cheese and Tomato Omelette with lightly Steamed Asparagus and Gluten-Free Millet and Chia Toast. If you let the eggs cook just until the whites are fluffy then you’ll end up with a lovely pool of gently cooked yolk to dip your asparagus in–who needs hollandaise anyway? When it’s organic and delicately cooked, there’s absolutely no need for added effort, it’s perfection on its own.
Goat Cheese and Tomato Omelette
2 organic, free range eggs
1/4 organic, ripe tomato, seeded and diced
2 tbsp crumbled goat cheese (or as much as you like)
good quality, dried oregano
sea salt and freshly ground black pepper
2 tsp coconut oil
1. Add coconut oil to small frying pan on low heat. Crack eggs directly into pan, let the white begin to cook.
2. Once the white begin to turn white, sprinkle tomato and goat cheese over eggs and cover. Cook on low for 5-7 minutes (or 3-4 minutes longer if you want the yolk cooked through).
3. Meanwhile, steam asparagus 1-2 minutes, just enough to soften them without overcooking. Keep an eye on it, you want a bright green asparagus and they can very easily become dull if steamed too much.
4. When the eggs are nearly done, sprinkle oregano, salt and pepper over the omelette and cook covered for an additional minute. If you notice that there is a little water that escaped from the tomato, leave the omelette uncovered, raise the heat to medium, and cook 1 minute until the water has steamed out.
5. Serve with asparagus and toasted gluten-free (or regular) bread. If you can get your hands on a good quality, organic olive oil, this is a great opportunity to drizzle the asparagus and toast with it.