An overstuffed, browned omelette can be a thing of real beauty. This goes against all the teachings of the high-strung French culinary instructors of the world; and yet, a lovely diner-style omelette is a fast and comforting meal at pretty much any time of day.
Make sure to fill it to the point of bursting with any ends you have in the fridge. At this time of year, root vegetables and cheese are a pretty good bet for a filling and satisfying filling for an omelette.
- 2 tbsp. butter, divided
- 2 tbsp. onion, diced (about ½ of a small onion)
- 1 cup sweet potato, finely diced (about ½ of an average-size sweet potato)
- Salt and pepper, to taste
- 2 eggs, beaten
- 2 tbsp. crumbled goat cheese
- Green onions, sliced for garnish
- In a non-stick skillet melt 1 tablespoon butter over medium-high heat. When melted, add onion and cook until translucent, about 3 minutes. Once onions are translucent, add sweet potato and cook until sweet potato is soft and beginning to brown, about 7 minutes. Season, to taste, with salt and pepper. Remove from skillet and carefully wipe out the skillet.
- Return skillet to stove over medium heat and add remaining butter. Once the butter has melted, add beaten eggs and swirl in pan so that eggs coat the bottom. Sprinkle goat cheese down the center of the omelette and top with reserved sweet potato. When eggs are just set, gently slide omelette onto a plate and fold in half. Top with sliced scallions.
Let the omelette just begin to set before adding the filling