Tomato, basil and goat’s cheese omelette

Summer

It would be hard to dream up a simpler, summerier omelette than this. What’s more, it comes together in a flash, so there’s no waiting about. Goat’s cheese goes so well with basil and fresh tomatoes, the two main ingredients here (apart for our wonderful organic eggs, of course) You could use feta cheese if you liked, or ricotta, or just keep it all about the tomatoes.

Serves 1

Ingredients

2 eggs
1 Tbls of olive oil
1 ripe medium tomato
4 – 6 basil leaves
50g of soft goat’s cheese sliced into small rounds or crumbled
Salt and freshly ground black pepper

Method

Whisk the eggs together in a bowl and season them with salt and pepper.

Slice the tomato into 4 thickish rounds. Set a small to medium sized non-stick frying pan over a medium high heat. Add the olive oil to the pan and when it’s hot place the tomato slices down in the pan. Season them with salt and pepper and fry for 45 seconds to a minute. Add the goat’s cheese and tear over the basil.

Pour the eggs around the tomatoes, tipping and tilting and agitating the eggs a little with the end of a wooden spoon. Cook for no more than a minute or until the top of the omelette is almost set.

Ease a spatula under one side of omelette and fold gently over. Slide the omelette out onto a warm plate and eat straight away.

Back to Membership