Whisk together eggs, whipping cream, salt, and pepper in medium bowl until well combined.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This Tomato Basil Omelet with Goat Cheese acts similar to a sandwich! Add in fixings before folding to make this filling breakfast.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs | ||
| 2 tsp. Hy-Vee heavy whipping cream | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| ½ tbsp. Hy-Vee unsalted butter | ||
| 1 tbsp. Soiree goat cheese, crumbled | ||
| 2 Hy-Vee sweet grape tomatoes, halved | ||
| ½ tbsp. fresh basil, chopped |
Things To Grab
- Medium bowl
- 8-inch nonstick skillet
- Silicone spatula
Directions
Heat butter in 8-inch nonstick skillet over medium-high heat. Pour in egg mixture; gently tilt skillet to coat bottom with egg mixture. Cook about 10 seconds. Carefully lift cooked edges of egg using silicone spatula; tilt skillet so liquid egg mixture can flow underneath towards middle. Cook 1 to 2 minutes or until set.
Top half of omelet with goat cheese crumbles, grape tomatoes, and fresh basil. Fold in half; serve immediately.