Goat Cheese And Roasted Tomato Omelet, Pine Nuts, Dauphinois Gratin Recipe
Indulge in our fluffy goat cheese and roasted tomato omelet, perfectly infused with the rich flavors of creamy goat cheese and sweet, caramelized tomatoes. Topped with crunchy pine nuts for a delightful texture, this dish is accompanied by a decadent dauphinois gratin, featuring layers of tender potatoes baked in a luscious cream sauce. A harmonious blend of flavors and textures that will elevate your breakfast experience to new heights.
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Ingredients
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Omelet
Dauphinois Gratin
Method
Omelet
- 1
Roast the Tomatoes
Preheat the oven to 200°C (400°F). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until soft and slightly caramelized.
- 2
Prepare the Omelet
In a bowl, whisk together eggs, salt, and pepper. Heat a non-stick skillet over medium heat and add a little olive oil. Pour in the egg mixture and cook for about 2-3 minutes until the edges start to set.
- 3
Add Fillings
Sprinkle the roasted tomatoes, crumbled goat cheese, and fresh basil over one half of the omelet. Cook for another 2 minutes until the cheese begins to melt.
- 4
Fold and Serve
Fold the omelet in half and cook for another minute. Slide onto a plate and sprinkle with toasted pine nuts.
Dauphinois Gratin
- 5
Prepare the Potatoes
Peel and thinly slice the potatoes. Preheat the oven to 180°C (350°F).
- 6
Mix Cream and Seasonings
In a bowl, combine heavy cream, minced garlic, nutmeg, salt, and pepper.
- 7
Layer the Gratin
In a greased baking dish, layer half of the potato slices, pour half of the cream mixture over them, and sprinkle with half of the grated cheese. Repeat with the remaining potatoes, cream, and cheese.
- 8
