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The Foodist: Lox and Goat Cheese Omelette

Jim Bruner | Mezzacello Savory lox and goat cheese omelette

A delightful late summer omelette that is really a delight! it’s essentially a lox bagel without a bagel and wrapped in a tarragon and parsley French omelette. we call it The Foodist: Lox and Goat Cheese Omelette.

Ingredients

  • 4 eggs
  • 2 Tbsp water
  • 4 Tbsp goat cheese
  • 2 Tbsp butter
  • 1 Tbsp capers, chopped
  • 2 slices tomato, chopped
  • 2 slices smoked salmon
  • 2 slices red onion, chopped
  • 8 spinach leaves, chopped
  • 1 tsp tarragon
  • salt and pepper to taste
  • Horseradish mayo

Directions

  1. Add eggs to a bowl with 1 tsp of water, salt and pepper and whip well. In a hot non-stick pan, add 1 Tbsp butter and melt, coating the pan well with butter. When butter has melted and bubbles to a golden color, add the eggs and shake the pan.
  2. As the eggs begin to set, layer in the loc ingredients starting with salmon, horseradish smear, goat cheese, spinach, tomato, red onion, capers and tarragon.
  3. Fold omelette and flip once.
  4. Serve immediately with rye toast and butter
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