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Ingredients
3 large eggs, separated
¼ teaspoon cream of tartar
¼ teaspoon salt
Freshly ground black pepper
1 tablespoon butter
3 tablespoons warm goat cheese
Nutritional analysis per serving (1 servings)
2 grams carbs; 604 milligrams cholesterol; 409 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 33 grams fat; 463 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Whip egg whites, add cream of tartar and salt and continue whipping to soft peaks. Whisk yolks and pepper to taste in a separate bowl. Fold yolks into whites until just incorporated.
- Step 2
Melt butter in a small nonstick skillet over low heat. Pour in eggs and immediately place the skillet in the oven. Bake until eggs are puffed and browned on top but not dry, about 10 to 12 minutes.
- Step 3
Loosen the edges of the omelet with a spatula and slide it onto a plate. Spoon goat cheese down the middle and gently fold in half. Fold again and serve immediately.
Private Notes
Comments
This was really tasty, and can take whatever herbs you want to add, and probably any cheese you want, or no cheese. Just know it takes longer than 20mins. Just getting whites to peak took a long time for me. Worth it. But don’t do it if time is of the essence
Feta works well, too. We don't always have chevre around.
Just made this tonight and it was awesome and easy. Also looks like a good recipe to experiment with.