Recipe courtesy of Chef David Berg
Yields 2 omelets
Yields 2 omelets
Ingredients:
- 4 each local organic eggs, beaten
- 4 tbsp. grape tomato confit (recipe follows)
- 2 oz. goat cheese, crumbled (preferably Apple Tree Goat Dairy)
- 1 oz. extra virgin olive oil
Recipe:
- Place a nonstick omelet pan over medium heat. When the pan is hot add half of the oil then half of the eggs.
- Stir the eggs vigorously with a whisk until they coat the pan then allow to set for 1 minute.
- Flip the omelet carefully, fill with half the tomato confit and half of the goat cheese. With a spatula, fold the omelet in half then turn the heat. Allow residual heat to finish the cooking.
- Repeat with remaining eggs.
Grape Tomato Confit
Yields 2 cups
Ingredients:
- 1 pint grape tomatoes
- 2 each shallots, diced
- 6 cloves garlic, minced
- 1/8 tsp. red pepper flakes
- 1 tsp. balsamic vinegar
- 1 tsp. sugar
- 1/2 cup extra virgin olive oil
Recipe
- Combine shallots and oil in a small, heavy bottomed sauce pot over medium heat.
- Cook until the shallots are lightly golden, about 10 minutes.
- Add garlic and cook only until fragrant.
- Add tomatoes, red pepper flakes, balsamic vinegar, sugar, and a pinch of salt.
- Cook for 30 minutes until the tomatoes are tender and falling apart.
- Season to taste with salt and pepper.
