Mediterranean Omelet with Arugula and Goat Cheese
For One Omelet
By Chef Jamie Roraback
2 tsp. Extra Virgin Olive Oil
½ Cup Onion-sliced very thinly
Garlic Clove-sliced very thinly
1/8 tsp. Crushed Red Pepper Flakes (optional)
1 ½ Cups Arugula or Spinach Leaves
2 Ea. Large Fresh Eggs
1 Tbs. Fines Herbes-minced, or any desired fresh herb
2 tsp. Extra Virgin Olive Oil
1 Tbs. Goat Cheese or Feta Cheese
Salt and Pepper To Taste
Prepare filling by heating a saute pan on medium high heat. Add the first measure of olive oil and the onion. Cook for about 1 minute or until slightly golden at edges. Add the garlic and red pepper, cook 30 seconds but do not brown garlic. Add the arugula leaves and toss using tongs just to wilt the arugula. Remove from the pan and reserve to fill omelet.
While heating a non-stick omelet pan over medium-high heat, whisk together the eggs with a touch of salt and pepper. Add the olive oil and just it begins shimmer and very slightly begin to smoke, pour in the eggs.
Using a high heat rubber spatula, rapidly stir the eggs as if were doing scrambled eggs. When eggs are just barely set, stop stirring to allow omelet to set, covering the bottom of the pan and slightly up the sides.
Place pan up on a 45 degree angle, and shake the omelet until the furthest edge of the omelet is just out of the pan. Add the arugula filling to the outer edge of the pan, top with the goat cheese. Slide that end onto a serving plate and then invert the whole pan with the second half (unfilled side of the omelet) up and over the filling side. Serve with whole wheat toast and enjoy!
