Tiny Omelette of Goat’s Cheese & Pine Nuts

This is a miniature version of a dish that was on the opening menu of my restaurant Bistro Deux, at the Sackville Hotel in Rozelle, in 1996. The fresh thyme and goat’s cheese work magically with the toasted pine nuts. These little omelettes are cooked in blini pans.

In the absence of such pans, a small frying pan will do at a pinch: to make tiny omelettes, slightly tilt the pan over the heat and pour the omelette mixture onto ½ or less of the pan’s area.

These omelettes will