Caramelized Onion and Chevre Omelet
This is one of my favorite inventions; the most delicious omelet ever. I came up with this recipe while my husband was away and all I had was eggs, onions and Chèvre. Chèvre, pronounced "SHEV-ruh" or "SHEV,” is the French word for a female goat. The goat cheese is creamy, tart, and delicious. So I decided to make an omelet. The omelet turned out awesome and thus became the best omelet ever!
This recipe makes a large omelet, perfect for dinner with a green salad or a brunch with a toasted piece of baguette, which is exactly what I had this morning with my husband back. This omelet makes a delicate, fluffy, and delicious meal.
To make this beautiful omelet, gather:
4 eggs
1/4 cup half and half
1 tablespoon of butter
1 medium onion
3 tablespoons Chèvre goat cheese
1 teaspoon fresh thyme (if you have it, it’s a nice addition)
pinch ground nutmeg
salt
fresh ground pepper
Cut the onion into thin slices. Melt the butter in a non-stick or well-seasoned 10-inch cast iron skillet (a bigger skillet will make a thinner omelet and a smaller one will make a thicker omelet). Sprinkle a pinch of salt on the onions and saute them on low heat until they are tender and begin to caramelize. While the onions are cooking, break the eggs into a mixing bowl and add the half and half, a pinch of Kosher salt, a few grinds of pepper, and a pinch of ground nutmeg. Whisk the egg mixture with a fork vigorously for about a minute until well combined, this will make the omelet light. Evenly distribute the onions in the skillet and pour the aerated egg mixture over the onions. Keep the burner on low to avoid burning and cover the skillet. Cook the omelet for about four minutes and check it every minute to see if it is cooked through. Once the egg is cooked, sprinkle the Chèvre evenly over half of the omelet. Sprinkle the thyme evenly across the Chèvre.
Now you are ready to fold the omelet. Use a spatula (I use a silicone spatula) to loosen the side of the omelet without cheese from the pan and carefully fold it over the other half. Cut the omelet in half and place each half on a plate. This morning I topped our omelet with a few tablespoons of radish sprouts, which added a little bit of crunch and spice. You could top it with a bit of chopped chives for the same effect but you don’t need to add anything. Just get ready to enjoy the best omelet ever.
