Roasted Radish and Herbed Goat Cheese Omelet

Roasted Radish and Herbed Goat Cheese Omelette



1 cup  thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt


1/4 cup  plus 2 tablespoons fresh whole milk ricotta
2 teaspoons  minced fresh chives
1 teaspoon  minced fresh thyme
1 teaspoon  minced fresh flat leaf parsley, plus extra for topping


4  large or extra-large eggs
2 tablespoons  whole milk
1/2 teaspoon  sea salt
1/4 teaspoon  black pepper
1 tablespoon  butter


To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

Repeat to make the second omelet. Serve both omelets immediately.