Goat Cheese, Sweet Potato, and Crouton Omelets

• 2 tablespoon unsalted butter
• 1 cup 1/2-inch cubes country-style bread
• 1 small sweet potato (about 1/2 pound)
• 1 small red onion, sliced thin
• 2 ounces soft mild goat cheese, crumbles (about 1/4 cup)
• 1 teaspoon minced fresh rosemary leaves
• 5 large eggs

1. Preheat oven to 350F.
2. In an 8-inch non-stick skillet melt 1 tablespoon butter over moderate heat and in bowl toss with bread cubes.
3. On a baking sheet toast bread cubes in middle of oven until pale golden and crisp, about 10 minutes, and transfer to a bowl.
4. Peel sweet potato and cut into 1/4-inch dice.
5. In a steamer set over boiling water steam potato and onion until tender, about 4 minutes, and toss with croutons.
6. Cool mixture and toss with goat cheese and rosemary.
7. In a bowl whisk together eggs and salt and pepper to taste.
8. In skillet heat 1/2 tablespoon butter over moderately high heat until foam subsides.
9. Pour in half of eggs, tilting skillet to spread evenly over bottom.
10. Cook omelet 1 minute, or until almost set, stirring top layer with back of fork and shaking skillet, letting any uncooked egg run underneath.
11. Sprinkle half of omelet with half of crouton mixture and cook 1 minute more, or until set.
12. Fold omelet over filling and transfer to a plate.
13. Keep omelet warm while making another omelet with remaining 1/2 tablespoon butter, eggs, and crouton mixture in same manner.

unsalted butter, bread, sweet potato, red onion, goat cheese, rosemary, eggs

Taken from www.epicurious.com/recipes/food/views/goat-cheese-sweet-potato-and-crouton-omelets-13444 (may not work)