Recipe - Goat Cheese Sweet Potato And Crouton Omelets

2 tablespoon Unsalted butter
1 cup Cubes country style bread;
half inch
1 Inch sweet potato; (about
One half pound)
1 small Red onion; cut or sliced up thin
2 ounce Soft mild goat cheese;
crumbled (about One fourth cup)
1 teaspoon Minced fresh rosemary leaves
5 lg Eggs
Preheat oven to 350 degrees.

In an 8inch non stick skillet, melt 1 tablespoon butter over moderate heat
and in a bowl toss with bread cubes. On a baking sheet toast bread cubes in
middle of oven until pale golden and crisp, about 10 minutes, and transfer
to a bowl.

Peel sweet potato and cut into 1/4inch dice. In a steamer set over boiling
water steam potato and onion until tender, about 4 minutes, and toss with
croutons. Cool mixture and toss with goat cheese and rosemary. In a bowl
whisk together eggs and salt and pepper to taste. In skillet heat 1/2
tablespoon butter over moderately high heat until foam subsides. Pour in
half of eggs, tilting skillet to spread evenly over bottom. Cook omelet 1
minute, or until almost set, stirring top layer with back of a fork and
shaking skillet, letting any uncooked egg run underneath. Sprinkle half of
omelet with half of crouton mixture and cook 1 minute more, or until set.
Fold omelet over filling and transfer to a plate. Keep omelet warm while
making another omelet with remaining butter, eggs and crouton mixture in
same manner.

Yield: 2 servings

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9053

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998