Lemon Chèvre Tomato Omelette

First question – what is chèvre? We all know it’s French for something, right? Chèvre is a type of goat cheese that is either made in France or made in the French Style. When fresh, chèvre is soft and creamy, with a bright, tangy flavor. Allowed to age, it becomes firm, with more intense flavors and will even develop a rind. Chèvre isn’t just a French cheese, the word means Goat in French. Chèvre is a goat-milk soft cheese.

As many of you already know by now, we are wild about attending small harvest festivals and fairs. Sure, you’ve got your carnival section and unhealthy deep-fried everything. But you also have a chance to support the local Cottage Kitchen Industry. Some of the best preserves, honeys and even cheeses can be had at a street fair. Kiddo and I usually buy four or five varieties of chèvre. Everything from mild to spicy can be had. These cheeses make for great sauces, or spreads for warm bagels or melted into omelettes. They are only limited by your imagination. If you can dream it, you can make it.

Omelettes are one of my favorite morning pleasures, especially once the men folk have left and the house is all mine. I’ll spend a little time in the garden, then brew up a pot of coffee and cook up an omelette. Sit back, relax and enjoy another perfectly lovely day no matter rain or shine.

Lemon Chèvre Tomato Omelette
2 Eggs, whipped
Kosher Salt to taste
Fresh Black Pepper to taste
1/4 cup Spring Greens, chopped
1/2 cup Small Tomatoes, chopped
1 tablespoon Butter
3 tablespoons Lemon Chèvre (or to taste)

In a small bowl, whip eggs until pale in color. Sprinkle with salt and fresh pepper to taste. Set aside.

Finely chop spring greens from a bag of assorted green. Cut tomatoes in half and set aside.

Heat an omelette pan over medium-low heat. Melt butter, swirl to coat the bottom of the pan.

Pour whipped eggs into the pan. Let sit for a minute or two for the eggs to begin to sit, then shake the pan while the eggs cook. If necessary, transfer pan off the heat then back on again to avoid scorching the eggs as they set.

Once set, sprinkle half of the omelette with greens, tomatoes and Lemon-Chèvre. Fold over, transfer to a plate and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen