Name: Goat Cheese, Sweet Potato and Crouton Omelets
Ingredients: 2 tb Unsalted butter; 1 c Cubes country style bread; half inch; 1 Inch sweet potato; (about 1/2 pound); 1 sm Red onion; sliced thin; 2 oz Soft mild goat cheese; crumbled (about 1/4 cup); 1 ts Minced fresh rosemary leaves; 5 lg Eggs; Preheat oven to 350 degrees.

It is so diabolical! So many people, so often in my own life, convinced they are right when there are so grossly deceived. I see people falling for Satan’s lies hook, line and sinker! Somehow they believe that they will be happier if they disobey God as if Satan really has our best interest in mind. He comes as an evil foe with malicious suggestions and at times an angel of light speaking the Word of God. He works through our desires and human weakness and doubts. Yet remember this, he is always lying, always seeking to destroy and always opposed to God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

2	tb	Unsalted butter
1	c	Cubes country style bread; half inch
1		Inch sweet potato; (about 1/2 pound)
1	sm	Red onion; sliced thin
2	oz	Soft mild goat cheese; crumbled (about 1/4 cup)
1	ts	Minced fresh rosemary leaves
5	lg	Eggs
		Preheat oven to 350 degrees.

INSTRUCTIONS

In an 8-inch non stick skillet, melt 1 tablespoon butter over moderate heat
and in a bowl toss with bread cubes. On a baking sheet toast bread cubes in
middle of oven until pale golden and crisp, about 10 minutes, and transfer
to a bowl.
Peel sweet potato and cut into 1/4-inch dice. In a steamer set over boiling
water steam potato and onion until tender, about 4 minutes, and toss with
croutons. Cool mixture and toss with goat cheese and rosemary. In a bowl
whisk together eggs and salt and pepper to taste. In skillet heat 1/2
tablespoon butter over moderately high heat until foam subsides. Pour in
half of eggs, tilting skillet to spread evenly over bottom. Cook omelet 1
minute, or until almost set, stirring top layer with back of a fork and
shaking skillet, letting any uncooked egg run underneath. Sprinkle half of
omelet with half of crouton mixture and cook 1 minute more, or until set.
Fold omelet over filling and transfer to a plate. Keep omelet warm while
making another omelet with remaining butter, eggs and crouton mixture in
same manner.
Yield: 2 servings
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9053
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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