This one is super simple and (almost) super healthy. And while at first glance it looks pretty basic, the goat cheese and sun-dried tomatoes explode with flavour.
If you’re looking for a great omelette without the worry of needing a nap after, this one’s for you.
Depending on how dried your tomatoes are, you can soak them for a few minutes in warm water. You want them to have a little moisture, not dried to a crisp.
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.
- Olive Oil
- 1 clove Garlic, sliced in half
- 1 Egg, beaten
- 2 tsp Sun-Dried Tomato, chopped
- 1 tbsp Chèvre (soft Goat Cheese), crumbled
- 1 large handful Fresh Spinach, roughly chopped
- Salt and Pepper, to taste
- Warm a little oil in a pan on medium-low heat and add the chopped tomatoes. After about 30 seconds, add the chopped spinach and stir until it is completely wilted but not shrivelled into oblivion. Remove from heat and set aside.
- Heat more oil in another pan and add the garlic sliced-side down, slide around the pan for a few seconds to flavour the oil.
- When the oil becomes fragrant, remove the garlic and add the egg. Top with goat cheese and cook for around 30 seconds to warm the cheese, don’t worry if it doesn’t appear to melt, this is normal.
- Top with spinach and tomato mixture, season with salt and pepper, fold omelette in preferred style and serve.