Goat Cheese, Sweet Potato And Crouton Omelets

INGREDIENTS

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

A Message from our Provider:

“Moses was called ‘God’s friend\”. Are you?”