You will have loads of roasted tomatoes left over from this recipe. Just be sure not to overfill the ramekins with ingredients, as you want a nice balance between the eggs and the filling.
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For the tomatoes:
- 4 cups grape or cherry tomatoes
- 1 tablespoon oregano
- 2 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt
For the eggs:
- 4 eggs
- ½—¾ cup roasted tomatoes (see above)
- 4 tablespoons fresh soft goat cheese
- Salt and pepper
- 2 teaspoons fresh chives chopped, for garnish
For the tomatoes:
Preheat the oven to 300 degrees F.
Combine the tomatoes, oregano, garlic, vinegar, olive oil, and salt in a baking dish. Mix well and pop in the oven. Stir the tomatoes every 30 minutes until the tomatoes are wrinkly and soft, about 2 hours. Remove from the oven and cool.
For the eggs:
Preheat the oven to 375 degrees F. Bring a teakettle of water to a boil and set aside.
Crack each of the 4 eggs into 4 ramekins or 2 eggs each into 2 small shallow baking dishes. Garnish each egg with about 4—5 roasted tomatoes and a tablespoon of goat cheese. Sprinkle the tops with salt and pepper.
Place the ramekins in a baking dish and pour about an inch of the just-boiled water from the teakettle in the baking dish. Pop the baking dish in the oven and cook 8—10 minutes until the whites are set and the yolks are still jiggling. Remove from the oven and sprinkle a half teaspoon of chives over each egg. Serve eggs in the ramekins.
Baked Gigante Beans with Slow Roasted Tomatoes &amp Goat Cheese
This isn't one of those recipes where you leave in the morning and come home to dinner. I don't have an insta-pot, and I remain somewhat convinced that they're most efficacious for meat eaters. This is the kind of hands-off that still requires you to be home all day with the oven on, and even (*gasp*) soak beans the night before. If, however, you work from home (or plan on spending Sunday doing three weeks of laundry, wrangling ducks and weeding your garden) this is perfect.
A note on seasonality: I started making this thing in October, when the last of this summer's tomatoes were still available. Slow-roasting will rescue even January's supermarket tomatoes, but if you've got some already roasted frozen (like I do) feel free to use those. I find that when I thaw my summer stash, I need to add a couple tbsp of the weird thawed tomato juice.
Lastly, several parts of this recipe are stolen- the slow-roasted tomato method is hardly original (although I'd be hard pressed to source an original author) and the oven-based bean-cooking method is adapted from John Thorne's, which I learned about from Orangette.
Skillet baked eggs with goat cheese and grape tomatoes
Howdy, friends! I’m still in Georgia and sucking down all too much sweet tea. It’s glorious.
What I bring to you today is, hands down, the most delicious egg dish I’ve ever tasted. Not only are these eggs ridiculously tasty, but they only take five minutes to make. As in…you should make them right now. You won’t be sorry!
If you’re like me, you don’t got no ramekins.
Currently in my cupboard, I have three Rudy’s barbecue cups, four Bonne Maman jam jars, two plastic cups from Target and some random plates from the thrift store. I don’t have time for ramekins! They’re way too small for my liking.
So instead of baking these eggs in the traditional ramekin, I make do with what I got—-a cast iron skillet.
Basically, you sizzle some butter and cream in your skillet then pour in the eggs and top with goat cheese and tomatoes. It’s pretty awesome and will send your tastebuds into overdrive. I like to call meals like this “brlundinner” pronounced berrrrrluuuundinner, which obviously means it’s a mix of breakfast, lunch and dinner. Duh.
When you bake the eggs, the yolks still remain semi-soft but are definitely not runny. The hefty sprinkle of goat cheese just puts everything over the edge and literally makes me curl my toes in excitement. You could also add some fresh herbs or swap the cheese out for feta or cheddar, although I personally don’t know why anyone would do such a thing.
Skillet Baked Eggs with Goat Cheese and Grape Tomatoes
1/4 cup fresh goat cheese crumbles
1 cup grape tomatoes, halved
Set your oven to broil on high.
Carefully crack eggs into a small bowl, being extra careful not to break the yolks! Set aside.
Add butter and cream to a cast iron skillet and place in oven for two to three minutes, or until butter has melted completely. Remove from the oven (don’t forget to use a hot pad!!) and quickly pour in the eggs. Top eggs with goat cheese, grape tomatoes, salt and pepper and broil for an additional five minutes.
Even if the yolks still seem pretty runny, take skillet out—they will carry-over cook and you don’t want to over bake your yolks!
Portobello Baked Eggs with Sundried Tomatoes & Goat Cheese
Elegant, easy, and 20 minutes from refrigerated ingredients to table? I have a new go-to favorite for a vegetarian main dish for one, or for more, that only requires 4 ingredients. These Portobello Baked Eggs with Sundried Tomatoes and Goat Cheese are so flavorful that you won’t want to share.
I rarely pick up sundried tomatoes because I find them acidic. I took a chance at Trader Joe’s, where they are packed dry instead of in oil, and found them to be mildly tangy and enjoyable (picture). Now I am daydreaming this flavor combo with goat cheese into pastas, salads, and more.
- 12 medium tomatoes (3 pounds)
- 1 ⅔ pounds fresh goat cheese
- 1 large egg (lightly beaten)
- 2 garlic cloves (minced)
- 2 tablespoons finely chopped basil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ cup extra-virgin olive oil
Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
Slow-roasted cherry tomato and peppered goat’s cheese quiche
I found the most beautiful cherry tomatoes on the vine while grocery shopping last week and just had to buy them. I adore juicy, sweet cherry tomatoes and these were so gorgeous, I couldn’t resist. What I wanted to do with them, I had no idea but I bought them anyway.
I find that my favourite way of using cherry tomatoes is by roasting them slowly with some olive oil, Balsamic vinegar and garlic. Well, that and eating them just as is. Then on Saturday I went to the Hazel Food Market and bought some fresh peppered chèvre from Normal at the Belnori stand. Whenever I can I try to buy some of Norman’s delightful cheeses as they are a small, boutique cheesery and there is just nothing better than supporting a small producer who puts so much love and respect into his products. I knew the sweet, cherry tomatoes would be perfect with the creamy, fresh chèvre and so decided to pair them up in a few mini quiches for lunch yesterday.
I made a simple shortcrust pastry and used a filling of free-range eggs whisked together with Crème fraîche, sea salt flakes and freshly cracked white pepper. The end result was a delicious, creamy quiche, packed with flavour. I am not usually a fan of tomatoes in quiche (or cooked in general) but here they add a burst of sweet juiciness which is just delightful. These quiches are just perfect for lunch or a light dinner and they keep really well in the fridge for 3-5 days. Just re-heat in the oven for 10 minutes before serving.
Corn Fluffy Omelet Recipe
If impossibly fluffy, cloud-like omelettes are your jam, this recipe is where it&rsquos at!
Soufflé-like eggs with an insanely light and airy interior and pale-golden brown exterior jam packed with fresh corn, decadent goat cheese and delicate chives!
This omelet is moist, tangy, creamy and absolutely out-of-this-world delicious!
Perfect for breakfast, brunch, lunch, dinner and any imaginable meal in between, these fluffy eggs are going to become a household favorite!!
What does omelet mean?
Omelet, also spelled omelette, is a dish made from whole beaten eggs cooked in a pan and served rolled or folded. Omelets can be filled with various ingredients such as cheese, vegetables and meats or served plain.
Where omelets come from and who invented the omelet is actually a controversial topic (who knew?)! The origin of the omelet can actually be traced back to many different cultures, including the Romans, Persians, Japanese and French.
While some believe ancient Romans were the first to create the omelet, others maintain that the word omelet is derived from the French word amelette, meaning blade, which describes the long flat shape of an omelet.
How to make a fluffy omelet?
The secret to a fluffy omelet is to separate the whites from the yolks.
To prepare the omelet start by whisking the yolks until they are light yellow in color. Next, beat the whites until they are approximately triple in size and medium stiff peaks form. Use a rubber spatula to gently fold the yolks into the whites. Fold the mixture until it is lightened in color and fully incorporated.
If separating the eggs seems like too much of a hassle, you can simply beat whole eggs until they are light yellow in color and frothy. The key is to overly beat the eggs and incorporate air into the mixture. While the whole egg method won&rsquot produce as fluffy of an omelet, it will still produce a lighter, fluffier omelet.
What makes an omelet super fluffy?
There are two things that make an omelet fluffy &ndash separating the eggs and whipping the egg whites until medium stiff peaks form. To keep an omelet light and fluffy, do not add vegetables or meats to the egg mixture before cooking. Make sure your fillings are cooked and add them to the omelet when it is almost done cooking and just before folding.
Why is my omelet rubbery?
If your omelet is dry and rubbery it is because you overcooked the eggs.
To avoid a rubbery tasting omelet, follow these rules:
- Use the right pan. For a fluffy omelet use a 9 or 10-inch pan. For a normal omelet, use an 8 or 9-inch pan. If you overload the pan with eggs, you will need to cook the eggs for longer which will create an omelet with overcooked skin and a rubbery texture.
- Cook over low to medium heat. A pan that is too hot will result in an omelet with an overcooked exterior and undercooked, runny interior.
What type of pan should I use to make omelets?
There is a specific type of pan, known as an omelet pan, used to prepare omelets in a professional kitchen. While you do not have to use an omelet pan to make them at home, you do need to use the right type of pan!
- Use a nonstick pan. A nonstick pan will ensure the omelet doesn&rsquot stick to the pan and will help when it comes to flipping and serving the omelet.
- Use the right size pan. The pan should be the same size as the omelet you want to make. If your pan is too big, the egg will be thin and unable to hold up under the weight of your fillings. As a general guideline, use an 8-inch pan for a two egg omelet and a 9-inch pan for a three egg omelet or a fluffy omelet.
How to flip it?
Flipping an omelet should not be intimidating! It&rsquos actually very easy to flip without breaking or tearing the eggs.
The key to flipping an omelet is to start with the right pan (more on that above!).
Before you attempt to flip an omelet, first make sure the eggs are cooked around the edges and the omelet is almost done in the middle &ndash this will help the omelet hold together. When ready to flip, gently shake the pan to make sure the bottom of the omelet is not stuck and it will easily release from the pan.
There are a few ways to flip the omelet:
- Use a spatula. Use a flexible spatula to gently lift the edge of the omelet and flip it over the other half.
- Use a plate. Remove the pan from the heat and slide half of the omelet onto a plate. Move the pan over the plate to release the other half of the omelet and flip it on itself.
- Use the pan and gravity. You can flip an omelet exactly like you flip a pancake, by using your wrist to push the pan forward and upward.
How many eggs should I use in an omelet?
The exact number of eggs you should use in an omelet depends on your appetite and what type of omelet you are making.
For a decent sized fluffy omelet, use 3 large eggs (3 egg whites and 2 egg yolks).
What to add to it?
Omelets are a great way to use up whatever cheese, herbs, meats and vegetables you have on hand! There is an infinite number of flavor and ingredient combinations to personalize a fluffy egg omelet. Try experimenting with different combinations of ingredients until you create a dish that is perfect for you!
- Bell Peppers
Meats or Plant-based Protein: (Make sure your protein is completely cooked before adding it to the omelet)
- Diced Ham
- Crumbled Bacon
- Shredded Chicken
- Diced Turkey
- Sliced or Crumbled Sausage
What to serve with eggs?
While omelets are filling and can be served on their own, there are a variety of sides that pair well with eggs!
- Potatoes &ndash hash browns, breakfast potatoes, potato cakes, roasted potatoes
- Sautéed Vegetables &ndash spinach, asparagus, broccoli, onions, peppers
- Toast, Bagels or English Muffins
- Fresh Fruit
- Fresh Vegetables &ndash sliced avocados, vine-ripe cherry or grape tomatoes
- Breakfast Meats or Seafood &ndash Bacon, Canadian Bacon, Ham, Sausage, Smoked or Cured Salmon
Are they healthy?
Omelets can be a healthy meal choice!
While eggs are high in protein, vitamins and nutrients, they can be high in fat and calories depending on how you prepare them and the filling ingredients.
To keep an omelet healthy, use an appropriate amount of oil and avoid cheese and fatty meats. Instead, opt for healthy protein such as chicken, shrimp or beans and fresh vegetables such as corn, onions, peppers or tomatoes!
How many calories am I consuming?
The exact number of calories in an omelet depends on the ingredients you use in your filling.
These corn omelets have approximately 448 calories and 27 grams of protein per omelet.
Can you eat omelet cold?
Sure! Whether you actually like the taste of a cold, fluffy omelet or not is entirely up to personal preference. Some people prefer to not reheat their eggs and instead eat them cold.
Can you reheat eggs?
Yes, you can reheat an omelet, however beware that the taste and texture of the eggs will be slightly altered.
Ways to reheat an omelet:
- Steam. Steaming a cooked omelet is a great way of gently reheating it! Place the omelet in a steamer basket and steam over low heat until just heated through.
- Microwave. Place the omelet on a microwave-safe plate and cover with a paper towel. Make sure you microwave the cooked omelet on 50% power for a short period of time, only until just heated through.
Can cooked eggs be frozen?
Omelets can be frozen! They are great to have on hand in the freezer for hectic weekday mornings!
To freeze, transfer the cooked fluffy omelet to a wax paper-lined baking sheet. Freeze the omelet until solid and then wrap it in foil and place in a freezer-safe zip-closure bag. Omelets can be stored in the freezer for up to 3 months.
This Corn Fluffy Omelet recipe is impossible to resist! Filling, fluffy and full of flavor, these omelets are the perfect way to start (or end) your day!
Until next time, friends, cheers &ndash to an egg-cellent eggs!
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The best Corn Fluffy Omelet recipe👇
Remove the pizza dough from the refrigerator and set aside for about 20 minutes. Place a pizza stone in the oven and heat the oven to 500 degrees F.
On a lightly floured countertop, pat the dough into a disc with your fingertips, then shape it into a 12-inch circle. Dust the surface of a pizza peel or large inverted sheet pan with flour and place the shaped dough on it.
Brush pizza with olive oil then sprinkle the dough with garlic, lemon zest, and season with salt and pepper. Arrange tomatoes, goat cheese and half of the basil over dough. Crack 3 eggs over the top and season with salt and pepper.
Shake the pizza peel or baking sheet slightly to make sure the dough is not sticking. Carefully lift any areas that are and sprinkle a bit more flour underneath, then slide the pizza directly onto the preheated baking stone. Bake for 6 to 10 minutes. When the crust is golden, the cheese is melted and the egg whites are cooked, transfer the pizza to a cutting board.
Scatter remaining basil on top and drizzle with a small amount of olive oil. Cut into slices and serve.
To begin making the Slow Oven Roasted Tomatoes With Pasta And Goat Cheese recipe, preheat the oven to 200°C.
Take a roasting tray. Place sliced cherry tomatoes, garlic cloves and sliced onions. Drizzle balsamic vinegar, olive oil, red chilli flakes, pepper and salt. Mix everything well.
Roast in the oven for 30 to 35 minutes or until the tomatoes have reduced by half their size.
While the veggies are roasting, bring a medium-sized pot of water to the boil and cook the pasta Al Dante. Drain the pasta.
Once the tomatoes are cooked, remove from the oven and, using a fork, mash all the ingredients together till you have a thick mushy sauce. Pour a ladle of the pasta cooking water onto the sauce.
Add cooked pasta into the roasting tray. Add goat cheese and basil.
Toss everything together until the pasta is evenly coated. Serve in a large bowl and enjoy!
Serve Slow Oven Roasted Tomatoes With Pasta And Goat Cheese along with Cheesy Garlic Bread and Summer Lettuce Salad for your weeknight dinner with family.
Still searching for what to cook ?
- 1 head Cauliflower
- Salt to taste
- Pepper to taste
- 3 tablespoons Extra virgin olive oil
- 1 Red onion sliced thin across the grain
- 2 Garlic cloves minced
- 1 teaspoon Fresh Thyme
- 1 can Tomatoes chopped in juice
- 1/8 teaspoon Cinnamon
- 1/2 teaspoon Ground Coriander lightly toasted and coursely ground
- 2 Eggs
- 2 1/2 ounces Goat Cheese about 1/2 cup + 2 tablespoons
- 3 teaspoons Chives chopped
Thyme and lemon cake
Nigel Slater's thyme and lemon cake. Photograph: Jonathan Lovekin for the Observer
200g caster sugar
100g plain flour
½ tsp baking powder
100g ground almonds
4 large eggs
1 tsp thyme leaves
For the top
4 tbsp sugar
2 large lemons
½ tsp thyme leaves
You will need a 19cm x 9cm loaf tin lined with baking parchment
Set the oven to 160C/gas mark 3. Cream the butter with the sugar in a food mixer until pale and fluffy. Sift together the flour and baking powder, and mix with the almonds. Lightly beat the eggs, then fold them into the mixture in 2 or 3 sessions, beating them in thoroughly each time. If the mixture is looking as if it is about to curdle, stir in some of the flour.
Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle or some other heavy weight. Add to the cake mixture with the flour, baking powder and almonds. Spoon into the lined cake tin and bake for 45 minutes.
While the cake bakes, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (a few flowers would be good here). As the cake comes from the oven, spike the surface with a skewer and spoon over the syrup. Leave to cool and serve in slices with thick yogurt.