Goat cheese adds a delightfully tangy, creamy element to this garden-fresh omelet.
Ingredients
- 1½ tablespoons unsalted butter, divided
- ½ small zucchini, sliced into ¼-inch-thick discs
- ½ shallot, thinly sliced
- ¾ teaspoon kosher salt, divided
- 3 large eggs
- 1 teaspoon heavy cream
- 1 tablespoon goat cheese, crumbled
- ¼ cup cherry tomatoes, halved
- 1 tablespoon mixed microgreens, plus more for garnish
- Freshly cracked black pepper, for serving
Preparation
- Heat ½ tablespoon of the butter in a 10-inch Fusion Plus pan over medium heat. Add the zucchini, shallot, and ¼ teaspoon of the salt. Sauté until the zucchini and shallot soften and begin to brown. Remove from the pan and reserve.
- Crack the eggs into a small bowl and whisk to combine. Add the cream and remaining ½ teaspoon of the salt, and whisk briefly to combine.
- Heat the remaining 1 tablespoon of the butter in the pan, still over medium heat. Pour the eggs into the pan. Use a rubber spatula to rapidly stir the eggs, almost like you are scrambling them, for 1 minute. Spread into an even layer in the base of the pan when the eggs are softly set.
- Remove the pan from the heat. Add the zucchini, shallot, goat cheese, tomatoes, and the 1 tablespoon microgreens to one half of the omelet.
- Slightly tip the pan away from you and fold the omelet in half over the filling. Slide the omelet onto a plate.
- Garnish with additional microgreens and black pepper. Serve immediately.