Donna Walsifer
eggceptional
Last week I was channel surfing our local PBS station when I came upon the show Sara’s Weeknight Meals. It’s hosted by chef Sara Moulton, who had one of the first cooking shows on the Food Network called “Cooking Live.” Sara literally cooked an entire meal in one hour while fielding questions from viewers calling in.
On this particular episode she was cooking several dishes with eggs. The one that caught my eye was Soufflé Omelet. This beautiful, fluffy omelet was made with five eggs and filled with goat cheese mixed with chopped broccoli. The omelet will serve two. My husband didn’t think it would be filling, but he was surprised that it was ample enough for him. I served maple pork breakfast sausage ($6.99/lb.) from Whole Foods to go along with the omelet and toasty whole wheat English muffins from Vermont Bread Company. Overall a super quick and delicious breakfast for supper meal.
On this particular episode she was cooking several dishes with eggs. The one that caught my eye was Soufflé Omelet. This beautiful, fluffy omelet was made with five eggs and filled with goat cheese mixed with chopped broccoli. The omelet will serve two. My husband didn’t think it would be filling, but he was surprised that it was ample enough for him. I served maple pork breakfast sausage ($6.99/lb.) from Whole Foods to go along with the omelet and toasty whole wheat English muffins from Vermont Bread Company. Overall a super quick and delicious breakfast for supper meal.
Soufflé Omelet filled with Broccoli and Goat Cheese
Sara's Weeknight Meals Season 9
Makes 2 servings
Hands-on time: 15 minutes
Total preparation time: 27 minutes
Ingredients
1/2 pound cooked broccoli, coarsely chopped
3 ounces fresh goat cheese, crumbled
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
5 large eggs, separated
2 tablespoons all purpose flour
Directions
Preheat oven to 375° F. Toss the broccoli with the goat cheese and saltand pepper to taste.
Heat the oil in a 10-inch nonstick or stick resistant skillet with a heat proof handle until it is hot and tilt the pan to coat the bottom with the oil; remove from the heat. Whisk the egg yolks with the flour, 1/2 teaspoon saltand 1/4 teaspoon pepper until the mixture is thick and fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks. Stir one quarter of the whites into the yolks and then fold the remaining whites into the yolk mixture gently but thoroughly. Pour the eggmixture into the skillet, spreading it evenly.
Bake the omelet in the middle of the oven for 10 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake theomelet in the middle of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through.
Sara's Weeknight Meals Season 9
Makes 2 servings
Hands-on time: 15 minutes
Total preparation time: 27 minutes
Ingredients
1/2 pound cooked broccoli, coarsely chopped
3 ounces fresh goat cheese, crumbled
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
5 large eggs, separated
2 tablespoons all purpose flour
Directions
Preheat oven to 375° F. Toss the broccoli with the goat cheese and saltand pepper to taste.
Heat the oil in a 10-inch nonstick or stick resistant skillet with a heat proof handle until it is hot and tilt the pan to coat the bottom with the oil; remove from the heat. Whisk the egg yolks with the flour, 1/2 teaspoon saltand 1/4 teaspoon pepper until the mixture is thick and fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks. Stir one quarter of the whites into the yolks and then fold the remaining whites into the yolk mixture gently but thoroughly. Pour the eggmixture into the skillet, spreading it evenly.
Bake the omelet in the middle of the oven for 10 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake theomelet in the middle of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through.