Goats’ cheese omelettes

Makes 4 portions



4tbsp olive oil

500g (1lb) cherry tomatoes (mixed red and yellow), halved

A little chopped basil

12 eggs

2tbsp wholegrain mustard

50g (2oz) butter

100g (3½oz) soft goats’ cheese, diced

Salt and pepper

Watercress, to garnish

Recipe courtesy of Hamlyn 200 fast family favourites, by Emma Jane Frost, Hamlyn, £3.49


  • Step 1

    Heat the oil in a frying pan and fry the tomatoes (you may have to do this in 2 batches) for 2–3 minutes until they have softened. Add the basil and season with salt and pepper, then transfer to a bowl and keep warm.

  • Step 2

    Beat the eggs with the mustard and season with salt and pepper.

  • Step 3

    Melt a quarter of the butter in an omelette pan or small frying pan until it stops foaming, then swirl in a quarter of the egg mixture. Spread the omelette mixture around so that it cooks evenly. As soon as it is set on the bottom (but still a little runny in the middle – unless you’re pregnant of course, in which case cook through until solid!), dot over a quarter of the goats’ cheese and cook for a further 30 seconds. Carefully slide the omelette on to a warmed plate, folding it in half as you do so.

  • Step 4

    Repeat with the remaining mixture to make 3 more omelettes. Serve with the tomatoes and garnish with watercress.