Omelet # 11, The Fruit & Nut Combo with Goat Cheese

There is so much fruit around the house, I don’t know where to start. This is harvest season for the nectarines, peaches and apples that our neighbors grow here. And we have all those pears and figs from our trees in the garden at our house. Now, also, the pomegranates must be picked as they are starting to burst open revealing their glorious bright, red seeds. I could not decide what to use, but the nectarines won out. The cheese from the goat dairy isn’t going to last forever, so in it went as well. This time I used the Feta with Garlic, a soft, spreadable, tasty cheese. But the creamy and juicy nectarines and the soft cheese needed something crunchy to balance the tactile sensation from inside the omelet. So the die was cast. It was to be a Nectarine, Pecan and Garlicky Goat Goodness Omelet to mark the 10th omelet of this series.

The preparation is identical to the others. Nothing magical about it. Here’s a few hints with pictures of where the ingredients came from along with a few words about the local sources:

1. Prepare the contents beforehand so that you can put them on efficiently.

Here’s our kitchen/laboratory. What a crowded mess. Who is in charge of cleaning the place up?

2. Cut up the nectarine into small chunks.

Nectarines on the tree.


3. Break the pecans into bite sized pieces.

Here’s a picture of two mega pecan trees 40 feet high around the corner from our house.


4. Make sure you whisk the eggs vigorously.

Here’s Danny “catching” an egg as it pops out of the chicken. Notice all her friends behind him. We have 2,200 chickens which give us about 40,000 eggs/month. So you know that the eggs in our omelets are really fresh!

5. Remember the hot pepper as the first element that goes into the hot olive oil.

Here’s our almost one meter high hot pepper plant that lives in the semi-shade under the pear tree along with the basil plants. The three are good friends.

4. Give the eggs a quick and short additional whisking just before pouring evenly on the frying pan.

5. Once the egg has set at the edges of the frying pan, gently lift it an edge and tip the pan to let the liquid egg flow underneath and onto the heat of the pan. This way you won’t be splattered by hot egg and oil when you do the flipping.

6. Start to layer the contents once you see the egg setting, first the nectarine chunks, then the pecan chunks. Lastly, spread the cheese evenly on the surface of the nectarines and pecans.

As far as the results of this omelet go, I thought it was a flop, but Nurit said that it was the “best omelet she has ever eaten.” I guess the truth is somewhere in between. Enjoy the preparation AND the eating.

By the way, I am thinking of instituting a new series, the Around The World Omelet series, featuring contents that typify each country. Whatcha think? Let me know by sending an email.

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