Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In an 8-inch non-stick skillet melt 1 tablespoon butter over moderate heat and in bowl toss with bread cubes. On a baking sheet toast bread cubes in middle of oven until pale golden and crisp, about 10 minutes, and transfer to a bowl.

　　

Step 3

Peel sweet potato and cut into 1/4-inch dice. In a steamer set over boiling water steam potato and onion until tender, about 4 minutes, and toss with croutons. Cool mixture and toss with goat cheese and rosemary. In a bowl whisk together eggs and salt and pepper to taste. In skillet heat 1/2 tablespoon butter over moderately high heat until foam subsides. Pour in half of eggs, tilting skillet to spread evenly over bottom. Cook omelet 1 minute, or until almost set, stirring top layer with back of fork and shaking skillet, letting any uncooked egg run underneath. Sprinkle half of omelet with half of crouton mixture and cook 1 minute more, or until set. Fold omelet over filling and transfer to a plate. Keep omelet warm while making another omelet with remaining 1/2 tablespoon butter, eggs, and crouton mixture in same manner.