Name: Herby omelette with goat’s feta
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 teaspoon butter or olive oil; 3 eggs; 1/2 cup mixed herbs such as parsley, oregano, thyme, rocket and sage, finely chopped; fresh ground black pepper; 1/3 cup goat’s feta, cubed; 1 teaspoon extra virgin olive oil

Herby omelette with goat’s feta

This omelette recipe features fresh herbs and sharp, crumbly goat's cheese to create a delicious gluten-free breakfast that's ready in just 10 minutes

Ingredients

2 teaspoon butter or olive oil

3 eggs

1/2 cup mixed herbs such as parsley, oregano, thyme, rocket and sage, finely chopped

fresh ground black pepper

1/3 cup goat’s feta, cubed

1 teaspoon extra virgin olive oil

Method

1.Whisk eggs, season with salt and pepper, then stir in most of the chopped herbs, reserving some for serving.

2.Heat butter or olive oil on medium heat, then pour egg mix into pan, swirling to coat the base. As eggs start to cook, gently push back at one edge and tilt pan to coat base again, continuing like this until omelette is almost cooked through.

3.Crumble feta in a small bowl and stir in olive oil. Season with fresh black pepper.

4.Place most of the feta in a strip closer to one edge of omelette (reserve some to serve). Carefully use a fish slice or metal spatula to fold omelette over from one side, gently forming a loose roll. Flip the roll carefully to seal and cook the last little bit of the inside. Slice in two and carefully turn out onto serving plates. If you prefer, cook two omelettes separately in a smaller pan.

5.Scatter remaining herbs and feta over omelettes and serve.

Goat’s feta adds a pleasant sharpness to this omelette but using cow’s feta tastes just as good. – PER SERVE: Energy: 251kcal, 1051kj Protein: 16g Fat: 20g Saturated fat: 10g Cholesterol: 327mg Carbohydrate: 1g Fibre: 2g Sodium: 690mg

Note

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