Lox, Dill and Goat Cheese Yogurt Omelette

The secrets to the best omelette ever, and how to make a lox, dill and goat cheese yogurt omelette!! Brunch is served! Mimosa sold separately.

People often ask me what I eat on a typical day. Do you have matzo ball soup for breakfast and rugelach for lunch everyday? Truthfully, my diet when I’m not cooking up some Jew food for you is pretty dull. It alternates between comped media dinners (blogger perk), meals I trick dates into buying me (jk if you’re a date), and seasonal simple dishes. Think roasted sweet potatoes and radishes topped with a tahini yogurt sauce. I’m pretty obsessed with yogurt and have it in nearly every meal- as a topper for eggs, mixed with avocado for an easy dip, or swirled with hot sauce to pour over everything. I actually love the savory aspect of yogurt more than sweet!

I don’t think it’s a secret, but I also loooove brunch. $1 mimosas paired with poached eggs, hangover curing fried potatoes and of course bagels. I could eat it for every meal! Having a few friends over for brunch is fun, and also super easy. Most of the dishes can be prepared ahead of time, and just tell everyone to bring more champagne. You’ll need it.

Back to the topic at hand. So given my love for all things yogurt, I was pretty pumped to review the new book Yogurt Culture by award-winning food writer Cheryl Sternman Rule. She’s got some interested yogurt history and factoids, how to shop for yogurt, and 115 totally out-of-the-box recipes like Tomato, Avocado and Cucumber Salad (a favorite snack on mine), Homemade Coffee Yogurt, Cardamom Pancakes and more!

I, of course, turned right to the Omelette with Lox, Shallots and Yogurt. 

I just made a few adjustments to the original recipe by mixing some goat cheese into the yogurt, dill into the eggs, and my omelette making method is a bit different too. I used my new OXO whisk to lightly beat the eggs until they are a uniform color. Don’t over beat, you don’t want air in there!
Heat the nonstick pan over medium-high heat, add butter and swirl to coat the pan. Add shallots and a pinch of salt and saute for 2-3 minutes until they start to sizzle, then lower the heat to to low and cook another 8-10 minutes until shallots are soft and translucent but not brown. Then pour in eggs. I like to leave the heat on medium- low as to not brown the edges. Shake the pan for a few seconds. As the eggs begin to set, tilt the pan and lift the set eggs so the liquid flows underneath. Move the spatula along the edge of the omelette to shape the omelette and make sure it isn’t sticking. 

Once the omelette is almost set (I like mine a little runny in the center) add the lox and yogurt goat cheese sauce on half of the omelette and fold over the other half.
(Super easy with my OXO omelette flipper)Slide onto a plate and eat! I serve mine with some greens, fruit and a mimosa. Garnish with chives and more dill first. Duh.

Lox, Dill and Goat Cheese Yogurt Omelette

Amy Kritzer

All my secrets to the perfect omelette plus how to make a Lox, Dill and Goat Cheese Yogurt Omelette!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Jewish

Servings 1

Ingredients

  

1x2x3x

• Kosher salt
• Freshly ground black pepper
• 1 tablespoon plain Greek yogurt at room temperature
• 1 tablespoon soft goat cheese at room temperature
• 2 large eggs
• 1 tablespoon fresh dill minced
• 2 tablespoons butter
• 1 medium shallot minced
• 1/4 cup lox chopped
• Chives for garnish minced

Instructions

 

• In a small bowl, add the Greek yogurt and goat cheese and a pinch of salt and pepper. Whisk together and set aside. In another small bowl, whisk eggs together lightly until its a uniform color. Add 1/2 the dill.
• Heat an 8-inch nonstick pan over medium-high heat, add 1 tablespoon butter and swirl to coat the pan. Add shallots and a pinch of salt and sauté for 2-3 minutes until they start to sizzle, then lower the heat to to low and cook another 8-10 minutes until shallots are soft and translucent but not brown. Add the other tablespoon butter, let melt and coat the pan, then pour in eggs. I like to leave the heat on medium- low as to not brown the edges. Shake the pan for a few seconds. As the eggs begin to set, tilt the pan and lift the set eggs so the liquid flows underneath. Move the spatula along the edge of the omelette to shape the omelette and make sure it isn’t sticking.
• Once the omelette is almost set (This takes a few minutes. I like mine a little runny in the center) add the lox and yogurt goat cheese sauce on half of the omelette and fold over the other half.
• Slide onto a plate and eat! Garnish with chives and more dill first. I serve mine with some greens, fruit and a mimosa. Duh.

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I was sent a copy of Yogurt Culture to review. Recipe adapted from Yogurt Culture by Cheryl Sternman Rule.