The Foodist: Lox and Goat Cheese Omelette
The Foodist: 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
- 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.
- 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.
- Fold omelette and flip once.
- Serve immediately with rye toast and butter