Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast

Recipe courtesy of Carla Hall

Show: Worst Cooks in America

Episode: This Ain't No Yolk

Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast

Name: Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 omelet
Ingredients: 3 large eggs; 1 tablespoon heavy cream; 1 tablespoon minced mixed fresh herbs, such as chives, thyme leaves, flat-leaf parsley leaves and tarragon leaves; 1 tablespoon unsalted butter; Pinch kosher salt; 2 tablespoons crumbled goat cheese or feta or shredded Cheddar or Gruyère; Lyonnaise Potatoes, recipe follows; Ham and Toast, recipe follows; 1 teaspoon sweet paprika; 1/4 teaspoon cayenne; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 medium red potatoes (about 1 1/2 pounds), cut into 1/2-inch slices; 1 medium onion, halved and thinly sliced; 1/4 cup maple syrup; 1 to 2 tablespoons apple cider vinegar; Vegetable oil, for cooking; 1 ham steak, halved lengthwise; 2 slices Texas toast; Unsalted butter, for the toast

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 1 omelet

Level: Easy

Total: 30 min
Active: 30 min

Yield: 1 omelet

Ingredients

Omelet:

3 large eggs

1 tablespoon heavy cream

1 tablespoon minced mixed fresh herbs, such as chives, thyme leaves, flat-leaf parsley leaves and tarragon leaves

1 tablespoon unsalted butter

Pinch kosher salt

2 tablespoons crumbled goat cheese or feta or shredded Cheddar or Gruyère

Lyonnaise Potatoes, recipe follows

Ham and Toast, recipe follows

Lyonnaise Potatoes:

1 teaspoon sweet paprika

1/4 teaspoon cayenne

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 medium red potatoes (about 1 1/2 pounds), cut into 1/2-inch slices

1 medium onion, halved and thinly sliced

Ham and Toast:

1/4 cup maple syrup

1 to 2 tablespoons apple cider vinegar

Vegetable oil, for cooking

1 ham steak, halved lengthwise

2 slices Texas toast

Unsalted butter, for the toast

Directions

In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.

Lyonnaise Potatoes:

Yield: Serves 2

Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.

Ham and Toast:

Yield: Serves 2

Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.