Roasted Vegetables And Goat Cheese Omelette

Eggs have long been a staple in kitchens around the world, offering a canvas for endless culinary creativity.

Today, we delve into the delicious world of gourmet omelettes, combining the richness of Parmesan, the creaminess of goat cheese, and the vibrant kick of roasted vegetables.

Whether you’re a seasoned chef or a home cook looking to elevate your breakfast game, this dish offers a perfect balance of flavors and textures that will tantalize your taste buds.

As part of my global omelette collection, this recipe highlights how ingredients and technique vary across regions.

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Roasted Vegetables And Goat Cheese Omelette

3 large eggs

2 tablespoons grated Parmesan cheese

1/4 cup heavy cream

3 one-inch thick slices of goat cheese, softened

Salt and pepper to taste

1 tablespoon butter or olive oil for cooking

Roasted vegetables of your choice – we used these roasted vegetables 👇🏼

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Preparing the Omelette

In a medium bowl, whisk together the eggs, Parmesan cheese, and heavy cream until well combined. Add a pinch of salt and a dash of pepper.

Heat the butter or olive oil in a non-stick skillet over medium-low heat.

Once the pan is hot, pour in the egg mixture. Let it cook gently, running a spatula around the edges to allow uncooked egg to flow underneath.

When the egg mixture is almost set but still slightly runny on top, place the slices of goat cheese onto one half of the omelette.

Carefully fold the omelette in half to enclose the goat cheese.

Continue cooking for another minute until the goat cheese is slightly melted, and the eggs are fully set.

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Transfer the omelette to a plate and top it with the roasted vegetables.

Serve immediately while hot, and enjoy your delicious and savory omelette.

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Try These Omelette Favorites

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Craving Something New – Find Your Next Favorite Breakfast, Lunch, Brunch, Side Dish, Soup, Salad, Sandwich, Dinner And Dessert Recipes Here 👉🏽 Recipe Index

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