Next-level omelette recipe
Serve up this omelette with a handful of rocket leaves for a touch of freshness, this recipe is sure to become your go-to breakfast favourite.
See method- Makes 1
- Takes 10 mins
- 346 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 large eggs
- 1 tsp olive oil
- 30g soft goat’s cheese, crumbled
- 40g sundried tomatoes, drained and roughly chopped
- 5g fresh basil leaves, larger leaves torn
- rocket leaves, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1440kJ 346.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 1.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.0gProtein 22.5gFibre 2.0g
Method
- Beat the eggs in a small bowl with a little seasoning. Heat the oil in a 15cm nonstick frying pan over a low-medium heat, then add the eggs, tilting, so they fill the pan. Cook for 30 secs until the edges have firmed up, then use a spatula to move the cooked edges to the centre, allowing the uncooked egg to run to the edges. Repeat for 1-2 mins until mostly cooked through but with some raw egg on top, then scatter over the cheese, tomatoes and most of the basil. Cook for a further 2-3 mins until the base of the omelette is golden brown, the egg on top has just set and the cheese has melted slightly. Reduce the heat if it is browning too fast.
- Using the spatula, very carefully loosen the edges of the omelette, then fold one half over the other. Carefully slide onto a plate, scatter with the remaining basil, then serve with rocket leaves, if you like.
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