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Zucchini and Goat Cheese Omelet
In this simple omelet, lightly caramelized shallots and tender sautéed zucchini pair nicely with creamy, tangy fresh goat cheese. Rather than sprinkle crumbled goat cheese into the omelet, we mix it into the still-hot shallot-zucchini sauté so the cheese binds the filling and each bite is rich and flavorful.
Kosher salt and ground black pepper
01In a medium bowl, whisk together the eggs and 1 teaspoon salt. In a nonstick 12-inch skillet over medium, melt 1 tablespoon of butter. Add the shallots and ½ teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the zucchini and cook, stirring often, until quite tender, 4 to 6 minutes. Transfer to a medium bowl and wipe out the pan. Add ½ teaspoon pepper and the goat cheese to the zucchini and stir until the cheese softens and the mixture is well combined; set aside.
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