Tuesday, April 23, 2024
HomeEatSpinach Tomato Goat Cheese Omelet

Spinach Tomato Goat Cheese Omelet

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Mocka Jumbies and Rum...

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Start your day with a delicious breakfast and continue with these delicious dishes and patriotic dessert.


Spinach Tomato Goat Cheese Omelet
Prep time: 5 minutes. Cooking time: 5 – 10 minutes. Serves: 2
2 tsp olive oil
4 packed cups baby spinach leaves
4 eggs
2 tbsp low-fat milk
4 tbsp crumbled goat cheese
2 tbsp chopped parsley
Sea Salt
Freshly ground pepper
Garnish: Sliced tomatoes and grated parmesan

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Preheat broiler to medium-high. Heat oil in a small cast iron skillet over medium heat. Stir in spinach and cook 30 seconds, or until wilted. Meantime whisk together eggs and milk in bowl. Stir in goat cheese and parsley. Season with salt and pepper. Add egg mixture to spinach in skillet, stirring occasionally and cook, until nearly set. Lay tomato slices over mixture; grate a little fresh parmesan on top, then flash the omelet under the broiler to set the top.  Serve: cut into wedges and serve.


Prep time: 10 minutes. Makes: 12 kabobs
24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tbsp olive oil
2 tsp balsamic vinegar

On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving.


Prep time: 20 minutes. Cooking time: 20 minutes
Chilling time: 30 minutes. Serves: 6 – 8
2 red onions, sliced ¼ inch thick
2 zucchinis, sliced ¼ inch thick
4 bell peppers
10 summer tomatoes, peeled, seeded and diced
3 cucumbers, peeled, seeded and ¼ inch diced
1 head garlic, roasted
1 cup bread crumbs
1 cup red wine vinegar
1 quart tomato juice
2 tbsp finely chopped cilantro
¼ cup olive oil
Salt and freshly ground black pepper, to taste
2 green onions, chopped

Brush the onion and zucchini with olive oil and grill until tender. Do not burn. Roast bell peppers over an open flame, a broiler or in a 500ºF oven until the skin is charred. Allow to cool in a covered bowl, then remove the skins and seeds and dice. Reserve one cup of the diced vegetables for garnish.

In a food processor, process the grilled onion, zucchini, and peppers to a coarse consistency. Do not over-process. Combine the tomatoes, cucumbers and the roasted garlic with the processed vegetables. Add the bread crumbs, vinegar, tomato juice, cilantro and olive oil. Adjust seasoning with salt and pepper. Thin the soup with tomato juice if needed; adjust seasoning accordingly.

Chill the soup until at least room temperature. Ladle chilled soup in a room teperature bowl. Top with reserved vegetables, green onion, then a littled cracked black pepper.


Prep time: 15 minutes. Chilling: 30 minutes. Serves: 6 – 8
1 pkg (3 oz) berry blue gelatin
1 pkg (3 oz) strawberry gelatin
2 cups boiling water, divided
½ cup cold water, divided
1 (15 oz) can pear halves, drained and cube

In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in ¼ cup cold water. Pour into an ungreased 9-inch x 5-inch loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.

When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes.

Note: Also good to add some fresh berries; strawberries, raspberries, blueberries, etc.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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