Caramelized Onion, Arugula and Goat Cheese Omelets
For last night’s dinner I tried out a recipe from the October issue of Fitness magazine. I could not find a link to the recipe online, so I’ll type it out for you here:
6 egg whites
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon salt
1 teaspoon black pepper
10 tablespoons water
Nonstick cooking spray
6 cups baby arugula, plus more for garnish
4 ounces softened goat cheese, crumbled
1. Gently beat eggs and egg whites together in a medium bowl. Heat oil in a 10-inch nonstick skillet over medium high heat. Add onion and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until edges begin to brown, about 10 minutes.
2. Reduce heat to medium low and cook onion 20 minutes more, or until golden and tender, adding 2 tablespoons water every 5 minutes and stirring occasionally. Transfer onion to a bowl, wipe skillet clean and raise heat to medium. Mist with cooking spray, add arugula and cook, stirring, until slightly wilted, 1 to 2 minutes. Transfer to a plate.
3. Wipe skillet clean and mist with cooking spray; heat over medium heat. Add 1/6 of the egg mixture. Cook 15 seconds, stir with a silicon spatula, then swirl to evenly recoat pan. Cook until just set and no longer wet, about 2 minutes.
4. Sprinkle omelet with 1/8 teaspoon each salt and pepper. Arrange 2 tablespoons caramelized onions, 1/4 cup wilted arugula and 2 tablespoons goat cheese down center of omelet. Gently fold omelet into thirds over filling and slide onto a plate. Garnish with fresh arugula. Repeat with remaining ingredients.
Well, I didn’t add any water to the onions and I just added the arugula to the skillet along with the cooked onions to wilt it: Only two of us were going to be eating this dish, so I used 5 eggs to make one large omelet for us to split (I used whole eggs, I only use just egg whites when it’s necessary for the recipe to work, such as when baking an angel food cake). I let my onions and arugula sit in the small skillet on the stove while I finished up the eggs in another skillet: Another note: I never season my eggs (go ahead, call me crazy). I just allow what I’m eating with the eggs to add flavor. I did add a bit of salt and pepper to the onions as they cooked, but no more. I admit to be a little heavy-handed with the goat cheese (love the stuff). I used half of the 4 oz package in the omelet: I really did attempt the “tri-fold” shown in the recipe, but the second half of my omelet was going to split right off, so I stuck with my usual “fold it in half” style omelet: We had a couple of slices of buttered sourdough bread (bought from the grocery store bakery, I have yet to master bread baking. One day . . .) and called it a meal, and a very good one too!