Saturday mornings mean big breakfasts at home. These breakfasts are never planned ahead of time, they are just made up in the spur of the moment based on whatever is left in the fridge at the end of the week. This particular Saturday we were heading out for a day of house (or condo) hunting, and I figured we would need a big breakfast to keep us full throughout hours of searching for our new home. (A new home was not found).
I found jalapeños, avocado, goat cheese, and lots of eggs in the fridge and decided that these ingredients would be perfect for an omelet. I love the combination of avocado and goat cheese, and it was especially delightful stuffed in the center of an omelet. Both avocado and goat cheese tone down the spiciness of the jalapeño, so if you want a spicy omelet, use an entire jalapeño per omelet. I served crispy colorful fingerling potatoes on the side. The dark potatoes are purple – they aren’t burnt.
You will need:
2 teaspoons Butter
1/2 of an Avocado
3 tablespoons Goat Cheese
*Note, if you have 2 small skillets, you can make both omelets at once. Otherwise, you can make them individually. These instructions explain how to make the omelets individually.
Whisk the eggs together. Then slice the jalapeños into thin circles. Melt the butter in a small skillet over medium heat. Add half of the sliced jalapeños and sauté for 1 minute. Then pour half of the egg mixture over the jalapeños.
Let eggs cook for about 2 minutes. The bottom of the omelet should be cooked, and the top will still be raw. Use a spatula to lift the edges of the omelet; the raw egg will run down to the bottom of the pan. Continue lifting the edges of the omelet and letting the raw egg move to the bottom of the pan. Let cook for another minute, or until slightly browned.
Flip the omelet. Then spread the goat cheese and avocado over the top of the omelet. Cover the pan and cook for omelet for 2 minutes.
Check to make sure that the bottom of the omelet is slightly browned, otherwise continue cooking the omelet until it is. Fold the omelet in half and serve. Repeat to make a second omelet.