Omelet with fresh goat cheese and mint
This omelet, which hails from Corsica, offers a surprising burst of flavors. The key to success is a nonstick omelet pan. Since the cheese is incorporated into the eggs before cooking, they tend to adhere to the surface — but a nonstick pan will solve that problem.
If you cannot find fresh goat cheese, I’d recommend making a mixture of ricotta, which you can crumble, and aged goat cheese, which you can grate in.
The recipe below is for one person. For two, you can double the recipe and make one big omelet to be cut in half, or make two omelets separately. It’s a very quick process, so the first shouldn’t get cold before you finish making the second. Serve with a salad, some crusty bread and a hearty red or chilled rosé.
1 tsp. water
2 ounces (50 g.) fresh goat cheese
3-4 sprigs of fresh mint
2 tsp. olive oil
salt and freshly ground black pepper
Crack the eggs into a bowl. Add the water and whisk until frothy with a wire whip.
Crumble the cheese onto a plate. Add to the eggs and whisk again.
Remove the mint leaves from the stems and slice finely. You should end up with about 3 tbsp. of sliced leaves.
Heat the olive oil to sizzling in an omelet pan. Add the mint and sauté briefly, stirring — about 30 seconds.
Give the eggs one last whisk and pour into the pan. Swirl the pan around to distribute the mint and coat the sides of the pan about halfway up.
Using a wooden spatula, gently lift one side of the omelet to let the soft eggs run underneath. Repeat, working your way around the pan.
When the eggs begin to be firm, turn down the heat and continue cooking for another minute or so to allow the omelet to brown. Grind on some black pepper and add a little salt. (But go easy on the salt, since there is already a high salt content in the cheese.)
Slip the omelet onto a plate, folding it over itself. Serve immediately. Serves 1.