Aw man. This omelette. It probably could go down in history as the greatest omelette ever.
Rewind to last December. My family made a last minute decision to visit Saint Simons Island during Christmas break (as in, we booked the rental the day we drove down).
Winter at the beach left for explorations, bike rids, and long walks. One exploration led us to Palmer's Village Cafe. As a foodie, the quality and complexity of the food stunned me (okay, stunned is a little to strong of a word).
Turns out, the chef used to be in the CIA, quit his job one day, and went to go work for Blackberry Farms in Tennessee. He made his way to the Golden Isles of Georgia when he went to work for The Lodge at Sea Island, then the Cloister. Just your average chef.
Back to my first visit to Palmer's. Ordered the Islander. Blown away. Order it every time I visit. Until this last visit. Sadly, Palmer's altered their menu, and the Islander is no more what it once was. Still delicious, but not the same.
So for my little sister's birthday, I recreated the original Islander for her and her friends.
The base of the dish is two spears of rosemary roasted sweet potatoes, then a bed of arugula. Then the omelette makes its appearance. An egg white omelette is filled with an herbed goat cheese/cream cheese blend, then folded in half twice (creating a tri-fold omelette).
The whole thing is topped off with a little cucumber tomato relish, but the star is the balsamic reduction that is drizzled all over it. This recipe made me fall in love with balsamic reduction and now all I do is reduce balsamic all day, every day.
Recipe makes 2 servings
1 sweet potato
1 1/2 teaspoons of fresh rosemary, chopped
1 tablespoon of olive oil
2 tablespoons of finely diced cucumber
2 tablespoons of finely diced tomato
squirt of lemon juice
1/2 cup of balsamic vinegar
2-3 tablespoons of herbed goat cheese (I added in some fresh herbs I had in the fridge - rosemary, thyme, but you're fine not adding them)
1-2 tablespoons of non-fat cream cheese
1 cup of egg whites (I used egg whites from a carton)
2 large handfuls of arugula
Salt and pepper to taste
- Preheat the oven to 400 degrees fahrenheit. Wash the sweet potato and cut it length-wise in quarters - depending on the size of your sweet potato, you could cut it into sixths instead. (Note: I didn't peel the potatoes because I'm lazy and the skin is good for you, but it's a little easier to eat without the skin)
- Line a baking sheet with tinfoil. Toss the sweet potato with rosemary and olive oil; season to taste. Pop in the oven when ready.
- Dice up the cucumber and tomato; in a small mixing bowl, mix together with S&P and a squirt of lemon juice.
- Pour the balsamic vinegar in a small saucepan and bring to a boil. Once it does, reduce to low heat. (Now, I don't reduce it perfectly. I'll bring it to a boil, then turn it down. bring it to a boil, turn it down. I'm constantly stirring - I judge its doneness when I swipe the back of the spoon - if it leaves a clean line, then its done. Also, the texture should be thick and it should be sweet! If my instructions are too vague, then I suggest you turn to Google.) The reduction will make extra - you can easily save it for later by storing in the fridge.
- While the balsamic is reducing (keep your eye on it), prepare the herbed goat cheese by mixing the goat cheese & cream cheese in a bowl.(Optional: add in some fresh herbs: oregano, rosemary, thyme)
- Per omelette, pour 1/2 cup of egg whites into a heated sauté pan that has been sprayed with non-stick cooking spray. After trial and error, I found the egg white omelette tore when I tried to flip it. Solution: cover the pan so it cooks both sides.
- Once done, remove the omelette from the pan. Spread 1-2 tablespoons of the herbed cheese on half of the omelette. Fold it in half, then again in half.
- PLATING: criss-cross 2-3 pieces of sweet potatoes, then place the handful of arugula on top. On top of that, the omelette, top with relish, then drizzle about a tablespoon of balsamic reduction on top.