This recipe is nice and filling so it can easily double for dinner on those nights when you just don’t feel like cooking a big meal.
Like most of the recipes I use, you can mix up the ingredients to change the flavour to suit your tastes. Try some spinach or kale for a green omelette or a bit of bacon to boost the flavour even more.
- • 2 eggs free range, organic
- • 1 tablespoon water
- • 1 tablespoon goat’s feta crumbled
- • 4 cherry tomatoes chopped
- • pinch fresh parsley chopped
- • 1-2 mushrooms sliced
- • 1 tablespoon olive oil
- • sea salt and pepper to taste
- Whisk the eggs and add the water. Season the eggs with a little sea salt and pepper.
- In a small pan heat half of the olive oil over a medium heat. Add the sliced mushrooms and saute for a couple of minutes.
- Add the tomatoes to the fry pan and continue to cook for a couple of minutes.
- Scoop the mushrooms and tomatoes from the pan and set aside. Give the pan a quick wipe and heat the remaining olive oil.
- Pour in the whisked egg and tilt the pan so that the eggs coat the entire base of the pan. Cook the eggs for a couple of minutes whilst gently lifting the edges of the omelette to ensure that it is not sticking.
- Once the omelette looks like it is nearly cooked through, spread the tomatoes and mushrooms over one half of the omelette. Sprinkle with the feta and parsley.
- Fold the other half of the omelette over itself so that it is folded in half. Continue to cook the omelette until the eggs are set.