Omelet with Goat Cheese and Raspberries

Try an omelet with fruit and cheese; you won't go back either!

Course Breakfast

Cuisine American

Keyword breakfast, goat cheese, omelet, raspberries, strawberries

Prep Time 5

Cook Time 7

Total Time 12

Servings Servings

Calories 786kcal

Author Barb

1 tablespoon butter
4 eggs
1 ½ tablespoons water
8 ounces cheese use a cheese that is compatible with fruit; I like Brie, Goat Cheese or Cream Cheese.
1 ½ cups fresh fruit
2 tablespoons Sugar or Maple Syrup to taste add more to taste if desired

Beat the eggs in a medium bowl with a fork until well blended; add the water and beat just to incorporate.
Melt the butter in a cast iron or non stick skillet; skillet should be hot; pour in the eggs.
Immediately turn down the heat to low; stir the eggs until partially done and then arrange into a circle and let finish cooking.
When the eggs appear cooked (the center is just barely jiggly), crumple or lay half the cheese down the middle of the omelet.
Let set for one minute or as long as it takes to melt the cheese; then roll the omelet to encase the cheese inside the egg. Cover for a minute to allow the cheese to melt.

Remove enough fresh berries to garish the tops of the omelet.
Put the remaining fruit into a processor or use a stick blender and blend until smooth. Strain if desired to remove seeds.
Add either sugar or maple syrup to taste to sweeten.

Remove the omelet from the heat, plate, and top with fruit sauce and fresh fruit. Garnish with powdered sugar if desired.