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1
Preheat the oven to 375F.
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2
Toss together the pear slices, melted butter, and salt in a small shallow baking pan.
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3
Roast the pears for 5 minutes.
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4
Using tongs or a spatula, turn over the pears so theyll cook evenly.
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5
Continue to roast for another 10 to 15 minutes, or until browned.
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6
Set aside to cool.
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7
Using a whisk or a fork, beat the eggs in a small bowl until frothy.
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8
For each omelet, saute 8 pear slices in the butter in an 8-inch nonstick skillet over medium heat for 1 minute.
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9
Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs around the pear slices.
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10
Let the eggs cook and set for about 5 seconds.
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11
Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan.
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12
When the sides of the omelet begin to rise up the edge of the pan, flip the omelet.
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13
It is done when it is nicely set but not overly firm.
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14
There should be traces of just-cooked egg in the center of the omelet.
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15
Sprinkle the goat cheese over half of the omelet.
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16
Using the spatula, fold the omelet in half and slide it onto a serving plate.
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17
Sprinkle with the parsley and serve.
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18
Roasting intensifies a fruits naturally sweet flavor, softens it, and opens up many serving possibilities.
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19
You can top roasted fruit with ice cream or whipped cream, roll it into a crepe, or serve it with cakes and other pastries.
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20
Apples, pears, apricots, plums, and nectarines are especially delicious when roasted.
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21
To roast fruit, preheat the oven to 375F.
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22
Mix the fruit with a little lemon juice in a large bowl.
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23
Generously butter a rimmed baking sheet.
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24
Place the fruit on the prepared sheet and drizzle with a little melted butter.
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25
Roast the fruit for about 20 to 25 minutes, or until soft and golden, turning it with a spatula after 10 minutes.
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26
Let the fruit cool on the baking sheet.
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27
You can store roasted fruit in the refrigerator for up to 2 days.
