Goat Cheese Omelet – Ting Tang Walla Walla Bing Bang

July 3, 2009 at 1:31 am | Posted in Breakfast, eggs | 3 Comments
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Goat Cheese and Mushroom Omelets

Goat Cheese and Mushroom Omelets

July 1. I feel a wave of euphoria today as I personally mark July as the official beginning of summer. Memories of running through sprinklers, catching crawfish in the creek, long hours spent at the public pool, summer camp, 4th of July firework displays, hamburgers on the grill, slices of watermelon on the porch, shucking sweet corn from the garden ….the list goes on and on.

I was talking with my mom and she reminded me that our tradition for the 4th of July Holiday was to purchase or pick from the garden the first watermelons available for the season.  Nowadays you can pretty much find watermelon year round thanks to modernized shipping and storage techniques, kinda takes the fun out of it as far as I’m concerned.

This evening was the unveiling and dedication of the Highlands Ranch Veterans Monument at Civic Green Park.  My husband is a Vietnam Era Veteran.  For a Christmas gift I purchased him a stone to be placed at the Monument in his honor.  Ironically, as I was spending lazy, memorable summer days enjoying the events I described in paragraph one, my future husband was across the waters guarding  that very freedom that allows us these American traditions.   What a perfect way to celebrate the first day of our free and easy summer season  than to honor those who guaranteed that freedom.

So why am I making omelets for dinner? I dunno. They just sounded good. I love the creamy tang the goat cheese gives this omelet. The earthy flavor of the shiitake mushrooms, along with the wonderful flavor of sweet Walla Walla onions.  Ah-Ha there’s  the summer part.  I must admit one of my favorite things about this time of year are the heaping bins full of  Vidalia Onions that arrive in our markets.  I didn’t really use Walla Walla onions, but Ting Tang Vidalia Vidalia just doesn’t work in the song.  Any sweet onion will do in this recipe.  Throw in some delicate, beautiful pea shoots and you have an impressive omelet.

Wild Mushroom and Goat Cheese Omelets004

Serve with a selection of colorful berries, or any fruit and bread.

4 Tbs unsalted butter
1/4 lb shiitake mushrooms, stems discarded and caps thickly sliced
1/2 small sweet onion, diced
2 oz pea shoots
Salt and freshly ground pepper
4 large eggs
2 oz fresh goat cheese, crumbled

1. Preheat the oven to 225°. In a large skillet, melt the butter. Add the sliced mushrooms and cook over moderately high heat, stirring occasionally, until golden, about 7 minutes. Add the diced onion and cook, stirring, until softened, about 3 minutes. Add the pea shoots, season with salt and pepper and cook just until wilted, about 1 minute. Keep warm.

2. Crack 2 eggs into a medium bowl, season with salt and pepper and beat with a whisk. In a 10-inch, nonstick skillet, melt 1 tablespoon of the butter. Whisk the eggs again and add them to the skillet. Cook over moderately high heat, lifting the edges with a spatula to allow the uncooked eggs to seep underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes.

Fresh Pea Shoots from Whole Foods

Fresh Pea Shoots from Whole Foods

3. Spoon 1/2 of the filling down the center of the omelet and sprinkle with 1/2 of the goat cheese. Using a rubber spatula, fold the sides over the filling to enclose it completely. I like to leave a little of the bottom 1/2 of the omelette showing, with some of the mushrooms and pea shoots sneaking out.  Looks prettier that way.  Slide the omelet onto a large heatproof plate; serve immediately or transfer it to the oven to keep warm while making the 2nd omelet.  Serve at once.

This is my version of a recipe served at Grace Restaurant.

Servings: 2

As I mentioned above, tonight was the long awaited unveiling of our Highlands Ranch Veterans Monument.  A monument that honors the service and sacrifices of our nation’s Veterans; a monument that represents three years of dedication to a dream; a monument that represents the reverence of our community for the men and women who selflessly serve our nation.  For photos of the event, please click on the “read more” option.

As you enter the Monument

As you enter the Monument

Civic Green Pavilion Stage

Civic Green Pavilion Stage

Walk way through the Veteran Tiles

Walk way through the Veteran Tiles

Former Governor Owens, Keynote Speaker and Sheriff Weaver

Former Governor Owens, Keynote Speaker and Sheriff Weaver

Sculpture at West end of Monument

Sculpture at West end of Monument

Our friend Tommy Klindt in charge of sound for the event

Our friend Tommy Klindt in charge of sound for the event

Love the shirt

Love the shirt

Flags everywhere

Flags everywhere

026

Front of Program

Front of Program

Bob recognized in the program

Bob recognized in the program

The Flag Raising

The Flag Raising

A moment of silence

A moment of silence

Bob's Tile

Bob's Tile

Highlands Ranch High Choir, closes the program

Highlands Ranch High Choir, closes the program

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3 Comments »

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  1. Lea Ann,

    Looks like it was a really nice event.

    The omelet also sounds great. I love just grilling Vidalia onion slices this time of year to put in just about anything.

  2. How moving and beautiful – love the sentiment, the writing and the pictures . . . and Bob for his service. Thanks, Bob and great job, LeaAnn!

  3. Sounds yummy. I love all the ingredients, and I love omelets. I’ll have to give it a try.


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