Contains egg and dairy
Looking for a quick alternative to cereal at breakfast? This neat little omelette has your name on it. Use good quality free-range eggs, and the trick to avoid a dry omelette is to cook it slowly and removing it from the heat while it’s still a little soft in the centre. Here we’ve used a filling of goats cheese and chives, but you can also do tuna and parsley, ham and cheddar, or pan-fry a few mushrooms and gruyere. Serve with a slice of grainy or sourdough toast!
- 1/2tsp - butter (or coconut oil)
- 2 - free range eggs, lightly whisked with a splash of water
- 20g - goats cheese, crumbled
- 1tbsp - chives, roughly chopped
- Heat the butter or oil in a non-stick frying pan over medium heat until it’s sizzling.
- Add the eggs and swill to cover the base of the pan. Turn to low heat immediately and watch with a hawk’s eye!
- When the edges start to become firm but are still undercooked in the middle, sprinkle the goat’s cheese and chives into the centre.
- Use a butter knife to lift each side gently towards the centre, leaving the filling exposed.
- Let it cook for just another minute or two before sliding it onto a plate and serving immediately.