Ham, Mushrooms and Goat Cheese Omelette

Do you shop the big box stores? Most of you know what I mean – the floor to the rafters mega warehouses that make you buy a ton of things. Want pork chops? Awesome – the thin slice come 40 pork chops to a pack. Pork Tenderloin? Great – here’s four pounds of pork tenderloin.

Sometimes the deals are great. We buy chicken stock by the case – six 32-ounce cartons to a case, at almost half the price in the grocery store. Specialty cheeses is another good buy. But then again, it means you have French Cheeses and Italian Cheeses and Goat Cheese galore. Kiddo and I love goat cheese. We will put it on anything and everything. Grilled cheese? Add goat cheese. Simple salad? Not so simple any more when you add goat cheese.

Hubby loves Ham and Mushroom Omelettes. The way he likes them makes no sense to me. Just eggs, ham and mushrooms. That’s it. Typically, when I make ometettes, I’ll add what I consider to be an absolute must – cheese. After all, it’s the melted cheese that holds the omelette together. Generally speaking, our go-to cheese for omelettes is something mild that melts nicely – shredded Monterey Jack immediately springs to mind. Oh but then a light came on – goat cheese! Not a mild cheese by any means. Add goat cheese to your omelette and those creamy bits of cheese will be screaming “we are here!” That’s okay, because your taste buds are answering “thank you!”

Ham, Mushrooms and Goat Cheese Omelette
6 oz Ham, diced
5 White Mushrooms, sliced
6 large Eggs
1-1/2 tablespoons Butter, divided
Salt to taste
Black Pepper to taste
Goat Cheese, about 2 tablespoons per Omelette
Green Onion, snipped for garnish
Parsley Sprigs for garnish

Chop cubed ham into smaller pieces with a food processor or chop by hand. Set aside. Clean and slice mushrooms, set aside.

Spray a sauté pan lightly with cooking spray. Sauté ham with the mushrooms until nicely warmed. Keep war until ready to use.

In the bowl of a small food process or with a glass measuring cup and submersion blender, 2 eggs until smooth and pale yellow. Season eggs with a little salt and pepper.

Meld 1/2 a tablespoon butter into an omelette pan over medium-low. Swirl to coat the bottom of the pan. Pour egg mixture into the pan. Cook omelette, shaking pan often to allow egg to set without ober-browning. With an omelette spatula, lift edges of the omelette, allowing uncooked egg to run beneath. Repeat this process until the omelette is almost fully set. Fill one half on the omelette with a third of the ham mixture. Sprinkle about an ounce or so of goat cheese over the ham filling. Fold unfilled side of omelette over the filling. Slide out onto a warm platter.

Hold in a warm oven. Repeat until three Omelettes are cooked and ready for serving.

Remove omelette from the oven, slide out on individual plates. Scatter snipped green onions over omelette. Tuck parsley sprig on the plate. Serve with Country Skillet Potatoes and enjoy.

Country Skillet Yukon Golds
9 small Yukon Gold Potatoes
1 tablespoons Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika

Wash potatoes, cut into fourths and place in a saucepot. Cover potatoes with water. Bring to a boil, lower heat to medium and cook for 7 minutes or until potatoes are tender yet firm. Drain well, let potatoes sit for about 5 minutes to “air” dry.

Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Spread potatoes out, season with slat, pepper, garlic powder and paprika. Stir to blend, spread out evenly.

Fry potatoes over medium heat until beginning to brown, about 8 minutes. Turn and continue to cook until crisp on the outside, soft inside. Taste and adjust seasoning just before serving.

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Sacrifice to God an afflected spirit with a contrite and humble heart