Goat Cheese & Ham Omelet

Goat Cheese & Ham Omelet
Goat Cheese & Ham Omelet takes approximately 20 minutes from beginning to end. One portion of this dish contains roughly 25g of protein, 11g of fat, and It is a good option if you're following a gluten free and primal diet.

Instructions

1
In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion.
Ingredients you will need
Green PepperGreen Pepper
Egg WhitesEgg Whites
PepperPepper
OnionOnion
WaterWater
HamHam
Equipment you will use
WhiskWhisk
BowlBowl
2
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Ingredients you will need
Cooking SprayCooking Spray
Equipment you will use
Frying PanFrying Pan
3
Pour in egg white mixture.
Ingredients you will need
Egg WhitesEgg Whites
4
Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath.
Ingredients you will need
Egg WhitesEgg Whites
EggEgg
5
When no liquid egg remains, sprinkle goat cheese on one side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.
Ingredients you will need
Goat CheeseGoat Cheese
ParsleyParsley
EggEgg

Recommended wine: Sparkling Wine

Omelet works really well with Sparkling Wine. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.
Bollinger Brut Special Cuvee
Bollinger Brut Special Cuvee
A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.
DifficultyNormal
Ready In20 m.
Servings1
Health Score23
Magazine