Recipe #62: goat cheese and black garlic omelette

 The star of this recipe is the black garlic so I hope you can get some. If not, it’s just a good ‘ole goat cheese omelette and also wonderful.

Ingredients:






Note the black garlic, above photos.

Directions:

Heat some butter in a nonstick pan on medium high heat:


Beat your eggs and add a little salt. I forgot I had some fancy truffle salt so I’ll add that for more umami.


Add the beaten and lightly salted egg mixture to the pan with the melted butter:


And start moving the mixture around, almost like you would if you were making scrambled eggs:



When the egg mixture is starting to set, stop scrambling and start spreading them out evenly (but there will be egg lumps and bumps—that’s okay!) and turn the heat down to low:


The top of the eggs will still look undercooked and that’s fine! 

Add a middle row of crumbled black garlic. It’s very soft and spreadable and will stick to your fingers (tasty!) but distribute them as evenly as you can in a line down the middle:


This is two black garlic cloves I’ve used, but use more or less for your tastes.

Then crumble a similar row of soft goat cheese, or chèvre as we sometimes call it:


Then start flipping the sides to cover the centre:



And serve your beautiful omelette, perfect for any meal of the day:


Scrumptious!

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