puffed goats cheese omelette
How to make puffed goats cheese omelette recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
6 eggs
25 g (1 oz) grated Parmesan cheese
handful of chopped basil
1 tablespoon olive oil
3 roasted red peppers, from a jar, drained and sliced
125 g (4 oz) soft goats’ cheese
salt and pepper
Crack 3 eggs into a bowl. Separate the remaining 3 eggs and add the yolks to the whole
eggs. Stir in the Parmesan and some of the basil and season to taste.
Whisk the egg whites until soft peaks form, then carefully fold into the whole egg mixture,
one-third at a time.
Method:
Heat the oil in an ovenproof frying pan. Add the egg mixture and cook for 2 minutes, then scatter over the peppers and goats’ cheese.
Place the pan under a preheated hot grill and cook for 5–7 minutes more until puffed and just set. Scatter over the remaining basil to serve.
For pecorino & chilli omelettes, heat 1 tablespoon butter in a small frying pan. Pour in 1 lightly beaten egg and stir around the pan. Leave to cook for 30 seconds until starting to set, then grate over 25 g (1 oz) pecorino cheese and add a pinch of dried red chilli flakes.
Cook until the omelette is set, then roll it up and keep warm. Make 3 more omelettes in the same way. Serve with a green salad. Total cooking time 10 minutes.
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| puffed goats cheese omelette |
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