Crispy Brussels Sprout & Goat Cheese Omelette

May 24, 2015

We’ve lived up on the ranch for almost a year now, but I’ve known I wanted goats since long before we moved.  I love goat’s milk lotion & soap, and goat cheese & milk. Especially goat cheese.  I mean, I LOVE goat cheese. The problem with this, is that my grocery store only carries it occasionally, and I don’t have goats.  Imagine my disappointment when I had a bad craving for some goat cheese, only to roll up to the cheese aisle to find feta and gorgonzola.  Insert distressed emoji.  

Greg promised me goats earlier this year (mid March to be exact), but I have yet to get any. He said he needed time to get their pen ready.  Alright, alright, I agreed to wait for my goats, because as much as I want them to be pets, I’m not ready for goats in the house.  I compromised to wait a few months. Definitely proving my marriageability.  Is that even a word?

Well, mid-March came.  And mid-March left.  Then April came, and guess what?  It left. May came, and still. No. Goats. They say marriage is about compromise, but I’m dying here.  Without goat cheese, how am I supposed to live?  This weekend I finally broke down, and decided that ‘compromise’ wasn’t working.  Operation Strong Arm (OSA) commenced… 

Phase one: Kittens.  

Part 2 of Phase one: Accidentally give in to the marketing tactics of the only radio station in town and decide 10% off all chick related items is cause enough to buy chicks.  Like right that second. 

As I drove home with my car full of peonies (my grocery store had peonies and not goat cheese, WTH!?), kittens, a dog, and four chicks.  I pulled the trigger and posted a wanted add for goats – which btw is Phase 3.  I mean…if I come home with goats, Greg is going to have to find somewhere to put them right? Will goats fit in my SUV?

I’ll keep you updated on how OSA is going, but in the mean time…

Crispy Brussels Sprout & Goat Cheese Omelette

  • 4 eggs, scrambled (I like to get rid of 2 of the yolks)
  • leaves from large handful of brussels sprouts (I’d say about 10)
  • 2 tablespoons finely diced shallot
  • 3 tablespoons olive oil
  • as much goat cheese as you can stuff inside your omelette!
  • parmesan or cream (optional)
  • salt & pepper to taste 

1. After leafing your sprouts, heat up 1 tablespoon olive oil in an omelette sized non stick frying pan.  The key to getting crispy leaves is to only use olive oil!  If you add salt or seasoning, it will draw out the moisture of the leaves and you’ll have soggy sprouts. Once the oil is warm, add in the leaves and sauté until golden and crisp.

2. As your leaves are crisping, crack your eggs in a small bowl.  I like to add seasoning, and a little parmesan; some people prefer a splash of cream, but pick your poison, and whisk! By this time, your leaves should be golden, remove them from the pan, and save for later. 

3. Add more oil into your pan and warm.  If you’ve never made an omelette before, you won’t know that you need a LOT of oil to create a stress free omelette.  If you don’t use enough oil, or you get the pan too hot, you’ll end up with a scrambled mess.  Once the oil is warm, add in the shallot.  I love a goat cheese shallot combo, I think it makes for a party in the mouth. If you don’t have a shallot on hand, just use garlic. Sauté until fragrant and soft (about 1 minute). 

4. As soon as the shallot smells like heaven, pour the eggs into the oily pan.  Cover, and cook on low for about 5-10 minutes, depending on the size of pan you used.  Occasionally check that the eggs are not sticking to the bottom by gently sliding a spatula underneath the lip. 

5. Once your eggs are cooked through, veddddy veddddy carefully, slide the whole shebang onto a plate.  Fill your omelette with the sprouts, as much goat cheese as she can handle, and fold. 

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    • hahah Deb, I had you in mind as I was writing (I’m smiling like our favorite evil red man right now)