Friday, we meet again! We wanted to share this new recipe on a Friday because it’s the perfect summer weekend breakfast/brunch to treat yourself to in the comfort of your kitchen. We say that because it’s a little more labor-intensive than some of our other breakfast recipes, but it’s well worth the time and effort!
I don’t know about you all, but oftentimes when I set out to make an omelette, I have high hopes for how amazing it’s going to be, and then it somehow turns into a weird scramble or a just-okay omelette (is it cool to admit this as a “food blogger”?). Hope and I attempted a few tries perfecting this omelette recipe to make sure we were setting you up for success with the best flavors + method every time. The sweetness from the caramelized onions is perfectly offset by the tartness of the cherry tomatoes, while the creaminess from the goat cheese is complimented with a crunch from the corn. Talk about a match made in breakfast heaven.
I stand by my previous statement that eggs + goat cheese = most underrated combo… ever.
Corn, Tomato + Goat Cheese Omelette
- 12 large eggs
- 1 medium sweet onion, sliced thin
- 2 ears sweet corn, husked and kernels cut off
- 8 oz cherry tomatoes
- 4 tbsp creamy goat cheese
- 2 tsp ghee; we used we used Fourth & Heart Himalayan Pink Salt Ghee.
- 1 tsp avocado oil (or extra virgin olive oil)
- salt and pepper, to taste
- cooking spray
- Melt ghee in a large nonstick skillet over medium heat. Once melted, add onion and sauté until caramelized, stirring frequently (about 25 minutes). Remove from pan and set aside in a bowl.
- Add 1 tsp oil to skillet, along with cherry tomatoes. Sauté, stirring occasionally, until blistered and beginning to burst (about 7-8 minutes).
- Add corn to skillet with tomatoes, and season with salt and pepper. Sauté until just tender, about 3-4 more minutes. Add corn and tomatoes to bowl with caramelized onions and mix well until combined.
- Crack 3 large eggs in a small mixing bowl with salt and pepper, and whisk until fully combined.
- Spray skillet with cooking spray. Add 1/4 tomato mixture to the pan, spreading out evenly to cover most of the skillet.
- Pour scrambled eggs evenly over veggies. Allow to cook until eggs are set, rotating the pan as needed.
- Once eggs are set, flip omelette (using a plate for a clean flip, if needed). Spread 1 tbsp goat cheese over 1/2 of omelette, then fold in half and slide onto plate for serving.
- Repeat steps 4-7 three more times until all omelettes are cooked and ready to serve.
Yield: 4 servings
Serving size: 1 omelette
347 calories per serving • Fat: 19.8g • Carbohydrates: 15.2g • Protein: 23.6g