Step away from the usual mushrooms and onions and try a breakfast omelet with goat cheese and raspberries. It’s a refreshing change and one your family will likely love.
Over the last few years I’ve simplified holiday cooking. I learned that being chained to the kitchen doesn’t make it a day off for the cook, so I look for dishes that are impressive without requiring days of prep or a sink full of dishes.
This omelet fits that goal perfectly and will be on our breakfast table tomorrow. When most people hear “omelet,” they think savory—salt, pepper, perhaps herbs and cheese, maybe vegetables or leftover meat. I thought the same until one day I found myself without savory ingredients but with goat cheese and fresh fruit on hand. That small moment felt like a revelation, and since then I’ve enjoyed fruit-and-cheese omelets more than the strictly savory kind.
Brie, cream cheese and goat cheese all pair well with fruit, but raspberries are my favorite. Their bright tartness keeps the omelet from tasting overly sweet, and paired with a soft cheese the result is balanced and elegant. I used goat cheese the day I photographed this omelet, and it was wonderful—perhaps even better because I made the cheese myself.
Look at those gorgeous eggs! A dear friend raised them for me, and they were almost too beautiful to use. Fresh, high-quality eggs make a noticeable difference in texture and flavor, and I suspect they contributed to how terrific this omelet turned out.
If omelets intimidate you, don’t worry. A basic omelet is simply eggs and a little water. A nonstick pan is ideal, though a well-seasoned cast-iron skillet works nicely too and can make an omelet large enough to share.
Tip: mix the eggs with a fork rather than a whisk to avoid adding too much air. Pour the beaten eggs into your hot pan, turn the heat down, cover and let them set undisturbed until mostly firm. Add the cheese, cover briefly to warm and soften it, then fold one side over the other. I don’t cook the fruit inside the omelet—I prefer the cheese warm and melty and the fruit fresh.
Serve with a spoonful of fresh fruit or a simple fruit sauce, a dusting of powdered sugar if you like, and optionally bacon and bread for a hearty “brinner” (breakfast for dinner).
Whatever you serve for your holiday breakfast, I wish you and yours a joyous holiday from my family to yours.
Goat Cheese and Raspberry Omelets
Ingredients
- 4 eggs
- 1 ½ tablespoons water
- 1 tablespoon butter
- 8 ounces cheese (choose one that pairs well with fruit; Brie, goat cheese or cream cheese work well)
- 1 ½ cups fresh fruit (raspberries recommended)
- 2–4 tablespoons sugar or maple syrup to taste
Instructions
- Beat the eggs in a medium bowl with a fork until well blended. Add the water and mix just to incorporate.
- Melt the butter in a cast-iron or nonstick skillet over medium-high heat. When the skillet is hot, pour in the eggs.
- Immediately reduce the heat to low, cover, and do not open the pan for 5 minutes.
- When the eggs appear set and the center is no longer jiggly, spread or crumble half the cheese on one side of the omelet. Cover and turn off the heat.
- Let the omelet sit for one minute to allow the cheese to soften, then fold the omelet in half to enclose the cheese.
- To make the sauce: reserve a few berries for garnish. Puree the remaining fruit in a food processor or with an immersion blender until smooth; strain to remove seeds if desired. Sweeten with sugar or maple syrup to taste.
- To serve: cut the omelet in half, top with fresh fruit and fruit sauce, and dust with powdered sugar if desired.