Goat cheese and sundried tomatoes omelette
31 Mar 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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 & brunch or an easy-going midweek supper. Serve it with crusty bread and a simple green salad.
Ingredients
- 3 eggs
- 50 ml milk
- 1 knob of butter
- Salt and pepper
- 2 Tbsp soft goat cheese
- 1 Tbsp chopped sun-dried tomatoes (in oil)
- 1 Tbsp chopped basil
- Basil oil (optional)
Instructions
- 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.
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