One of my current obsessions is the goat cheese omelette with herbs at Bonnie Ruth’s restaurant in Watters Creek.  Sadly, I haven’t been there in a couple of weeks, so I figured I could attempt one at home.  I was also motivated by the fact that my daughter Samantha has started stealing all the goat cheese off my salad at Bonnie Ruth’s, so it was a good opportunity to make something she would love for dinner too.

I used Allison Fishman’s herbed omelet with goat cheese recipe as a rough guide.  The omelette at Bonnie Ruth’s is brimming with tarragon, which I didn’t have, so I went with chives.  And I wouldn’t dare try to replicate Bonnie Ruth’s amazing french fries, so I made a simple side of roasted baby Yukon gold potatoes.  All in all, I was quite happy with my first omelette attempt.  I definitely got my goat cheese fix, but as I’m typing this, I’m now craving the real thing (french fries and all), so we will be heading back to Bonnie Ruth’s soon.  Hey, I tried, right?

Goat Cheese and Chive Omelette

1 tbsp butter

5 eggs

2 tbsp chopped fresh herbs

Salt and pepper, to taste

1.5 oz fresh goat cheese

Preheat the broiler.  Melt the butter over medium heat in a medium ovenproof skillet.  Combine the eggs, herbs, salt, and pepper in a medium bowl and beat lightly.  Add to the skillet and let the eggs begin to set, about 2 minutes.  Crumble the goat cheese over the eggs, then put the skillet under the broiler for about 1 minute, until the eggs are set.  Fold in half.  Serves 2 adults and 1 seven-year old.

Roasted Baby Yukon Gold Potatoes

1 lb baby Yukon gold potatoes, cut into 1-inch pieces

1 tbsp olive oil

1/2 tsp garlic powder

1/4 tsp paprika

Generous sprinkle of salt and pepper

Preheat the oven to 425F.  Toss all ingredients on a baking sheet and roast for about 20-25 minutes, turning half way through.  Serves 4.

Related articles

• chive goat cheese and roasted red pepper sandwiches (backtoherroots.com)