Quick Breakfast Omelette
Ingredients
4 Tbsp Tatua Crème Fraîche
4 large vine tomatoes
6 free range eggs
Pinch salt
Knob of butter
2 Tbsp freshly grated parmesan cheese
Sprinkle of mixed herbs
Sprinkle of parsley
Method
- Fast roast tomatoes with a sprinkle of salt and pepper for approx. 15 minutes at 200°C until the skin is blistered and charred.
- While tomatoes are roasting, in a small bowl, lightly beat together 6 eggs with a pinch of salt.
- Heat a medium pan on a mid to high heat, until it is hot enough to sizzle the knob of butter without burning.
- Pour in half the beaten eggs and turn the pan, letting unset egg fill in the space on the bottom of the pan. When the egg is about 70% set, add 2 Tbsp of Tatua Crème Fraîche, parmesan cheese and mixed herbs to the centre of the pan, then fold the omelette in half over itself.
- Cook for a little longer to ensure egg is just cooked and filling is heated, then slide omelette onto a heated plate. Dust with extra parmesan cheese and sprinkle with parsley.
- Serve immediately with roasted tomatoes.
- Repeat from step 3 for the second omelette.
Serves 2
Alternative Options: add smoked salmon, spinach, cooked mushrooms or any of your favourite flavours.
