Sun Dried Tomato And Goat Cheese Omelet Recipes

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FOOLPROOF OPEN-FACED GOAT CHEESE, CHOPPED SPINACH AND SUN-DRIED TOMATO OMELET



Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet image

The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 big handfuls baby spinach
2 tablespoons butter
8 pieces sun-dried tomato packed in oil, drained and finely chopped
2 scallions, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
6 large eggs
2 ounces goat cheese (1/2 a small log), cut into thin slices

Steps:

  • Wash and dry the spinach then chop it coarsely.
  • Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
  • Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
  • Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
  • Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.

Nutrition Facts : Calories 213 calorie, Fat 17 grams, SaturatedFat 8 grams, Cholesterol 339 milligrams, Sodium 300 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 13 grams, Sugar 1 grams

GOAT CHEESE AND SUN DRIED TOMATO PROFITEROLES WITH HERB OIL



Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings (15 profiteroles)

Number Of Ingredients 17

1/2 cup water
1/4 cup unsalted butter, cut into pieces
Pinch salt
1/2 cup all-purpose flour
3 large eggs
3 tablespoons grated Parmesan
Pinch freshly ground black pepper
8 ounces goat cheese, room temperature
1/4 cup cream
1/2 cup diced sun dried tomatoes
Pinch salt and freshly ground black pepper
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves
1 cup olive oil
Pinch salt
Freshly ground black pepper
1 cup chopped toasted walnuts, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.;
  • Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.;
  • Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.;
  • Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.;

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