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Sun-Dried Tomato, Mushroom and Goat Cheese Omelette
Sun-Dried Tomato, Mushroom and Goat Cheese Omelette is made with one of my all thyme favorite ingredients; sun-dried tomatoes. I absolutely love sun-dried tomatoes. The super rich, vibrant tomato flavor that sun-dried tomatoes add to a dish is something only they can offer. It’s rather odd but my hubby who is a fresh tomato addict isn’t a fan of the intensely flavorful sun-dried tomato. I prefer to add sun-dried tomatoes to salads, sandwiches, egg dishes like this omelette and any “cream” based dish.
What Are Sun-Dried Tomatoes?
Sun-dried tomatoes are, as the name indicates, dried in the sun or by other artificial modern methods. The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add rich flavor to sauces, soups, sandwiches, salads and any dish that would benefit from a splash of flavor.
Toss Them In
Since I feel, in my humble culinary opinion, that sun-dried tomatoes don’t hold up well to long hours of cooking, simmering or the like, I like to toss them in right before serving. The tomatoes tend to keep their chewy, intense flavor that I love.
- splash of
milk or water
- black pepper,
- 3 to 4
- sea salt,
- 1 1/2 teaspoons
oil, divided (or use the oil from jarred sun-dried tomatoes for added flavor)
- 1 handful
fresh baby spinach
- 2 tablespoons
jarred sun-dried tomatoes in olive oil with herbs, cut into pieces
- 1 to 2 tablespoons
goat cheese, crumbles
- In a small bowl, whisk together eggs, egg white, splash of milk/water and black pepper and set aside. In medium skillet, add 1 teaspoon oil over medium heat. Add mushrooms, spinach with sea salt and saute’ until golden brown. (about 5 minutes or so) Stirring occasionally. Remove from pan and cover to keep warm. Add remaining 1/2 teaspoon oil to pan and swirl to coat.
- Whisk eggs again briefly before adding to the pan. Pour in eggs and swirl around pan to coat evenly. Cover and let cook for 2 minutes then sprinkle or lightly spray with a couple drops of water, this helps moisten the omelette. Cover again and cook until almost set and cooked through (2 to 3 minutes) Add spinach, sun-dried tomatoes, goat cheese and half of the mushrooms on half of the omelette. Fold over and gently slide onto plate. Fold over the other h half on top of the filling.
- Garnish with remaining mushrooms and an additional sprinkle of goat cheese.
Double Chocolate Espresso Cookies are delicious to serve after a meal featuring sun-dried tomatoes.
Make this recipe using sun dried tomatoes Smoky Sun Dried Tomato Scones.
Bella Sun Luci is a great brand of sun-dried tomatoes and sun-dried tomato products.