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Recipe of the Month

Egg and Goat Cheese Torta (NEW)

Egg and Goat Cheese Torta

Herb and chive goat cheese spread in a whole wheat pita with egg strips, sliced avocado, marinated roasted red peppers and baby greens.

Yield: 12 sandwiches

Ingredients for Herb and Chive Goat Cheese

  • 1 lb. goat cheese (chèvre)
  • 1/3 cup sour cream
  • 1/4 cup heavy cream
  • 2 cloves garlic, peeled
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/3 cup parsley, fresh, minced
  • 1/3 cup chives, chopped
  • 1 tsp. thyme fresh, minced
  • 1 lb. 5.5 oz.* (12) large eggs, beaten
  • 6 oz. milk
  • 3 avocados, pitted, skinned, quartered and sliced lengthwise
  • 6 cups baby greens
  • 12 torta rolls

*If using frozen or liquid whole egg product. 

Directions for Herb and Chive Goat Cheese

  1. Blend goat cheese, sour cream, heavy cream, garlic, salt and pepper until smooth. Fold in minced fresh herbs. Cover and refrigerate.
  2. In a bowl, toss roasted red peppers with Italian vinaigrette. Cover and refrigerate.

Directions for Egg Mixture

  1. Blend eggs with milk, salt and pepper.
  2. For each sandwich, pour ⅓ cup egg mixture into a non-stick 8-inch pan prepared with nonstick spray.
  3. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
  4. Cut into ½-inch strips.

Assembly Directions

  1. Heat torta on flat grill or in a dry sauté pan.
  2. Split in half. Stuff with 1 ½ tablespoons herb and chive goat cheese, 2 tablespoons marinated roasted red peppers, ½ cup baby greens, 2 slices avocado, one sliced omelet-style egg.
  3. Cut in half. Serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).