Goat cheese and sundried tomatoes omelette
This goat cheese and sun-dried tomatoes omelette is very easy to make yet it’s very satisfying and filling. It’s ideal for lunch and brunch or an easy-going midweek supper. Serve it with crusty bread and a simple green salad.
Ingredients
Method
- Whisk the eggs and milk gently together, season to taste.
- Heat the butter in a frying pan and add the egg mixture. Tilt the pan around to let the egg spread out evenly.
- When the surface is no longer liquid sprinkle with the sundried tomatoes, basil and cheese. If used, drizzle a few drops of basil oil on the top.
- Using a spatula fold the omelette in half and fry for 1-2 more minutes, perhaps turning over once.
- Roll the omelette out onto a plate. Cut in half and serve immediately.