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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.
4
Servings
Tip
Don't forget to remove the seedy core from the zucchini, as the core turns soft and mushy when cooked. After cutting the zucchini lengthwise into quarters, use your knife to trim away the seedy section from each.
25 minutes
Ingredients
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8
large eggs
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Kosher salt and ground black pepper
Directions
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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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July 6, 2023
Delicious!
I substituted fresh basil and oregano for the herbs, but otherwise followed the recipe as directed. It was a big hit, and I'll definitely make it again.
March 20, 2024
Tasty but impossible to flip
Flavors were great. I had trouble getting eggs cooked with off heat lid method. Ended up with a scrambled look. It was very tasty!
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a bit of a mess but delicious.