Goats' cheese omelettes
- A little work
- Makes 4 portions
- 4tbsp Olive oil
- 500g Cherry tomatoes (mixed red and yellow), halved
- A handful of fresh basil, chopped
- 12 eggs
- 2tbsp Wholegrain mustard
- 50g Butter
- 100g Soft goats' cheese, diced
- Salt and pepper
- Watercress, to garnish
- 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.