One of my favorite things on vacation is the morning breakfast buffet. I love waking up to amazing food, good coffee and freshly squeezed juice. A colorful omelette station is always a plus, especially if it offers many, many toppings. I love to combine various vegetables, protein and herbs and switch them up each morning, for as long as I am on holiday.
When hosting for a large crowd, I prepare a big egg scramble with various fillings because it is simply too time consuming to prepare individual omelettes for every guest. However, when I organize small gatherings, I create my own omelette station as the chef and whip up eggs with toppings of choice.
This omelette with goat cheese is definitely within my top three, it’s a must try.
Omelette with Goat Cheese
– 12 eggs
– 2 red bell peppers
– 2 Tbsp. Bertolli organic extra virgin olive oil
– 1 Tsp. balsamic vinegar
– 2 boxes of white mushrooms
– 2 large sweet onions
– 2 Roma tomatoes
– 1 package of chives
– 1 package of herbed goat cheese
Chop all vegetables small and sauté separately. Add the olive oil to a non-stick pan and cook over medium-heat. Season with salt and pepper. Place each vegetable into a separate a bowl for individual omelette preparation. For an egg scramble, crack all of the eggs into a mixing bowl, add salt and pepper and whisk. With the saucepan at medium heat, add the eggs and allow them to cook until they are about half-way done. Then, add all of the ingredients and mix them together and let the cheese become creamy. Put half of the chives into the egg scramble and leave the other half to garnish on top. For an omelette with goat cheese do the same, but do not whisk, rather make a pancake-form and flip when lightly browned on bottom.
Tip: For extra fluffy eggs, add a drop of whole milk while whisking.
If you love a good brunch, be sure to check out my mini salmon smoked toast.