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 use a filling of goat’s cheese and chives, but you also do tuna and parsley, ham and cheddar, or pan fry a few mushrooms and pair them with gruyere.
- 1tbsp - butter or coconut oil
- 2 - free range eggs, lightly whisked with a splash of water
- 20g - goat’s cheese
- 1tbsp - chives, roughly chopped
- Heat the butter or oil in a non stick frying pan over medium heat.
- When it’s sizzling, add the eggs and swill to cover the base of the pan.
- Turn the heat down immediately to low and watch with a hawk’s eye!
- When the edges start to firm but it’s still undercooked in the middle, crumble the goat’s cheese and chives into the centre of the omelette. Use a butter knife to lift each side gently towards the centre, leaving the filling exposed.
- Let it cook for just another couple of minutes before sliding onto a plate and serving immediately.