| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Unsalted butter |
| 1 |
c |
Cubes country style bread |
|
|
half inch |
| 1 |
|
Inch sweet potato, about |
|
|
1/2 pound |
| 1 |
|
Red onion, sliced thin |
| 2 |
oz |
Soft mild goat cheese |
|
|
crumbled about 1/4 cup |
| 1 |
t |
Minced fresh rosemary leaves |
| 5 |
|
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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