The anise-like flavor of tarragon, combined with earthy sweet potato and the acidic creaminess of goat cheese, gives this omelet a perfect balance. Combine great flavor with ease of preparation and you've got a great brunch you can be proud to serve.
Put a tart green salad next to this omelet, and you can happily turn this filling brunch into a quick, light dinner. A few glasses of sparkling wine and some good company, and you can end your weekend on a happy, satisfied note.
- Yield:Serves 4
- Active time: 30 minutes
- Total time:45 minutes
- 5 tablespoons butter, divided
- 1 onion, finely chopped (about 1 cup)
- 1 large sweet potato, peeled and cut into 1/4 inch pieces
- 1 tablespoon finely chopped tarragon
- Kosher salt and freshly ground black pepper
- 12 eggs
- 5 ounces goat cheese
- Chopped fresh parsley, to garnish
In a 10-inch non-stick skillet melt 1 tablespoon butter over medium high heat. When butter has melted add onion and cook until onions just begin to brown, about 4 minutes. Add sweet potato, tarragon, and 1/4 cup water and cover with a lid. Cook, stirring often until sweet potato is fully cooked, about 15 minutes. Place cooked sweet potato in a bowl and season to taste with salt and pepper. Wipe out skillet.
Beat 3 eggs in a large bowl and season with salt. Heat butter in the skillet over medium high heat until melted. Add the beaten eggs, and using a rubber spatula to gently move the edges of the omelet. Once the edges of the omelet are cooked but the center is still a bit runny, add 1/4 of the sweet potato and 1/4 of the goat cheese down the center of the omelet. Fold each side of omelet over the center and carefully lift or roll onto a plate. Repeat with remaining ingredients and garnish each omelet with chopped parsley. Serve.