Goat Cheese Ham Omelet Recipes

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GOAT CHEESE OMELET WITH MIXED HERBS, LYONNAISE POTATOES, GLAZED HAM AND TEXAS TOAST



Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast image

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 1 omelet

Number Of Ingredients 20

3 large eggs
1 tablespoon heavy cream
1 tablespoon minced mixed fresh herbs, such as chives, thyme leaves, flat-leaf parsley leaves and tarragon leaves
1 tablespoon unsalted butter
Pinch kosher salt
2 tablespoons crumbled goat cheese or feta or shredded Cheddar or Gruyère
Lyonnaise Potatoes, recipe follows
Ham and Toast, recipe follows
1 teaspoon sweet paprika
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium red potatoes (about 1 1/2 pounds), cut into 1/2-inch slices
1 medium onion, halved and thinly sliced
1/4 cup maple syrup
1 to 2 tablespoons apple cider vinegar
Vegetable oil, for cooking
1 ham steak, halved lengthwise
2 slices Texas toast
Unsalted butter, for the toast

Steps:

  • In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
  • Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
  • Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
  • Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
  • Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.

HAM AND CHEESE OMELETTE



Ham and Cheese Omelette image

So easy and so good. I usually saute the ham before adding it to the omelette so it gets crispy and more flavorful.

Provided by Eli

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 7

2 teaspoons vegetable oil
4 slices deli ham, chopped into small pieces
2 eggs
2 teaspoons chopped fresh chives, divided
¼ teaspoon salt
freshly ground black pepper to taste
¼ cup shredded Cheddar cheese

Steps:

  • Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
  • Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 6.1 g, Cholesterol 427.4 mg, Fat 38.9 g, Fiber 1.8 g, Protein 38.4 g, SaturatedFat 14.7 g, Sodium 2379.7 mg, Sugar 0.9 g

SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM



Souffleed Omelet with Goat Cheese, Asparagus, and Ham image

Aharmonious medley of fillings -- thin slices of serrano ham, goat cheese, asparagusspears, and chopped mint -- is folded into a fluffy baked omelet,which will be cut into wedges to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

4 asparagus spears
1/2 tablespoon unsalted butter
5 large eggs, separated, room temperature
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
2 1/2 tablespoons soft goat cheese
2 1/2 tablespoons thinly sliced fresh mint
4 paper-thin slices Serrano ham (about 1 ounce)

Steps:

  • Preheat oven to 375 degrees. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside.
  • Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
  • Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
  • Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

GOAT CHEESE & HAM OMELET



Goat Cheese & Ham Omelet image

As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. -Lynne Dieterle, Rochester Hills, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 8

4 large egg whites
2 teaspoons water
1/8 teaspoon pepper
1 slice deli ham, finely chopped
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
2 tablespoons crumbled goat cheese
Minced fresh parsley, optional

Steps:

  • In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath., When no liquid egg remains, sprinkle goat cheese on 1 side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.

Nutrition Facts : Calories 143 calories, Fat 4g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

GOAT'S CHEESE & CHORIZO OMELETTE



Goat's cheese & chorizo omelette image

A quick and tasty supper for one

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 6

2 eggs
handful chives , snipped
1 tsp sunflower oil
few slices chorizo or spicy salami
pinch chilli flakes or sliced red chilli, optional
1 slice goat's cheese crumbled, or 2 tbsp soft goat's cheese

Steps:

  • Beat the eggs in a bowl, then stir in most of the chives and season. Heat the oil in a frying pan, then fry the chorizo and chilli for 3 mins or until crisp. Tip into a bowl and mix with the cheese.
  • Put the pan back on the heat, pour in the eggs and cook for 1 min or until set to your liking, swirling the eggs with a fork a few times as they start to set. Spoon the cheese mix over one half of the omelette, top with the remaining chives, then flip the other side over the filling. Leave for 30 secs more until the cheese starts to melt at the edges. Serve straightaway.

Nutrition Facts : Calories 309 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 22 grams protein, Sodium 0.98 milligram of sodium

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM



Souffléed Omelet with Goat Cheese, Asparagus, and Ham image

Categories     Cheese     Bake     Goat Cheese     Ham     Asparagus     Boil

Yield serves 4

Number Of Ingredients 8

4 asparagus spears
1/2 tablespoon unsalted butter
5 large eggs, separated, room temperature
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
2 1/2 tablespoons soft goat cheese
2 1/2 tablespoons thinly sliced fresh mint
4 paper-thin slices serrano ham (about 1 ounce)

Steps:

  • Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.
  • Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
  • Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
  • Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

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