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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

  1. Whisk the eggs and milk gently together, season to taste.
  2. Heat the butter in a frying pan and add the egg mixture. Tilt the pan around to let the egg spread out evenly.
  3. 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.
  4. Using a spatula fold the omelette in half and fry for 1-2 more minutes, perhaps turning over once.
  5. Roll the omelette out onto a plate. Cut in half and serve immediately.