Omelette du Horseradish Fromage


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Remember the lonely little beet? Turns out he was so alone for so long that he shriveled up…didn’t know beets could do that…So the goat cheese sought for a new companion, one that would wrap around and comfort her.

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More commonly eaten in it’s paste form, wasabi, horseradish is a root vegetable known for it’s pungent spice. But mix it in with goat cheese and we’ve got a different story. It’s smoother, cleaner, and more palpable. This recipe mimics sushi by rolling the omelette into a log. If you don’t have horseradish goat cheese, make your own by mixing 1 tsp wasabi powder or prepared horseradish with softened goat cheese. If you have a big appetite, double the recipe and cook your omelet in a larger pan.

Bonus: Got any leftover rice? Mix it into your breakfast or dinner omelette to make it more filling (shout out to Jordan & Keith Bass for the genius idea).



2 medium or large eggs + 1 egg yolk

1/4 – 1/2 cup leftover white rice

1 – 2 tablespoons cream or milk

1 small onion

1 – 2 tablespoons butter

horseradish chèvre, to taste



Artist: The Osmonds

Albums: Crazy Horses 



1. Whisk the eggs. In a medium bowl, whisk together the eggs, rice, cream, and S&P to taste.

2. Sauté the onions. Small dice the onions. Melt butter in a small or medium pan over medium heat. Add the onions and sauté until softened.



Add another tablespoon of butter, once melted add the egg mixture. Swirl around to form an even layer. Pull back the cooked edges and tilt the pan, allowing the uncooked egg mixture to flow underneath the cooked. Line the goat cheese (as much or as little as you want) at the bottom of the pan.

Pro Tip * If you want to make the PERFECT omelette roll, watch how it’s done on America’s Test Kitchen and follow the brilliant steps of Bridget Lancaster.



When the omelette is almost cooked, but a thin layer of uncooked egg remains, use 2 large spoons, spatulas, or chopsticks (if you’re a pro) to lift the bottom of the omelette with the goat cheese. Gently roll the omelette over the goat cheese and continue to roll until you reach the top of the pan. Tilt the pan so the omelette log falls onto a plate or cutting board.



Garnish the omelette log with parsley or hot sauce. Cut crosswise into rolls (like sushi) and marvel as warm goat cheese oozes out.



Use egg whites and hold the cream. Instead of rice you can use leftover quinoa, and add as many veggies or greens as you like.





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