Goats Cheese, Caramelised Onion and Herb Omelette

Omelettes are best served simply, using great ingredients.
You want fresh free-range eggs and only two or three flavours to complement.

The combination of goats cheese, sweet caramelised onions and the richness of the eggs all works so well together.

Makes 2 Omelettes.

INGREDIENTS

6 eggs
¼ cup dill/parsley, finely chopped
Sea salt, fresh ground pepper

3 tbsp unsalted butter or olive oil
100g chevre, soft goats’ cheese
1/3 cup GOOD SIDE Caramelised Onion

to serve

2 tbsp chives, finely chopped
Basil, picked
Dill, picked

METHOD

Crack the eggs into a mixing bowl and using a fork, mix through the herbs and seasoning, but don’t over mix.

Preheat a non – stick frying pan over a high heat and add half the butter or oil. Swirl around and then add half the egg mix and cook over the heat.

As the egg sets around the bottom and edges, use a spatula to pull the cooked egg to the middle and let the raw egg run underneath, creating folds. When almost cooked, scatter over some of the goats cheese and caramelised onion and gently press in to melt through. Place back on the heat to loosen so the omelette slides out onto a plate then repeat with second omelette, keeping a little goats cheese to scatter over both omelettes once served with the chives, some extra dill and basil leaves.

Serve with a simple green salad and toasted sourdough if desired or a tomato salad or some sautéed greens.

Another delicious and nutritious recipe from @cheftomwalton.