Yield: 1 omelet
Time: 10 minutes
- 3 large eggs
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp milk or cream
- 1 Tbsp butter or oil
- ½ cup radish microgreens
- ¼ cup goat cheese, crumbled into small pieces
- In a small bowl, beat together the eggs, salt, pepper, and milk or cream.
- Heat the butter or oil in an 8-inch pan over medium-low heat.
- Once warm, pour ⅓ of the egg mixture into the pan and swirl to cover the base of the pan. Sprinkle in 1 Tbsp goat cheese and a small handful of Radish microgreens. Let cook until the bottom begins to set but the top is still slightly wet.
- Use a spatula to carefully loosen the edges, then, begin folding the omelet inward to form a rolled log. Fold inward until about 1 inch remains unfolded.
- Pour another ⅓ of the egg mixture into the pan and swirl to create another base layer. Sprinkle in more goat cheese and Radish microgreens, and cook until almost set. Repeat the fold, rolling the omelet back in the opposite direction.
- Repeat with remaining ⅓ of the egg mixture, goat cheese and Radish microgreens, and fold until rolled completely. Remove from the pan and allow to cool for 5 minutes before slicing into 2-inch pieces.
Note: If you prefer, you can skip rolling the omelet into a log and simply fold it in half. To do so, add the entirety of the egg mixture to the pan, set over low heat. Allow to cook for a few minutes, then sprinkle in the goat cheese and radish greens. Cover the pan and let cook until the top is almost set. Uncover, then fold the omelet in half, onto itself. Remove from the pan and allow to cool for 5 minutes.