Fun fact: Tomatoes originated in South America and were brought to the Mediterranean from the Spanish conquistadores. Generations later they started mixing them with other tasty things like goat cheese and basil.
Now you can have them in a delicious summer omelette in a classic flavour combination that is ridiculously simple to make.
There are many types of cheese made with goats milk, though for this recipe we’ll be using the creamy style known as chèvre.
For the best results, use sun-dried tomatoes that are marinated in oil. Otherwise the omelette will be too dry. Bonus points for using the marinating oil to cook the omelette.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- 1 Egg, beaten
- 1/2 small Shallot, finely chopped
- 3 slices Sun-dried Tomato, chopped
- 1/4 cup Chèvre (creamy goat cheese)
- 3 medium Basil leaves, sliced thin
- Salt & Pepper
- Heat a little of the tomato oil in a pan on medium-low heat. Add the shallots and cook until soft.
- Stir in goat cheese and until combined. Add a little more oil until mixture is smooth. Season with S&P, remove from heat and set aside.
- Make omelette in preferred style, filling with goat cheese mixture and most of the chopped basil.
- Garnish with remaining chopped basil.