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Sundried Tomato and Goat Cheese Omelette
In this Sundried Tomato and Goat Cheese omelette, I've paired bold, flavourful whole sundried tomatoes with crumbles of creamy goat cheese. Makes a hearty breakfast for dinner.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Ingredients
- 2 large eggs
- 1 teaspoon chopped chives
- 1 teaspoon butter for melting
- 4-5 sundried tomatoes (I use jarred sundried tomatoes in oil - either chopped or whole)
- goat cheese, crumbled
- radish sprouts, to garnish (optional)
Instructions
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In a bowl, whisk together eggs and chopped chives. Make sure all other ingredients are prepped as omelette will come together quickly!
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Heat an 8" nonstick skillet over medium-low. Melt butter until small bubbles appear. Add egg mixture and stir vigorously with a rubber spatula, shaking pan constantly (this is so the eggs don't turn an ugly brown!) When the eggs begin to set, about 2 minutes, stop stirring and reduce heat to lowest setting.
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Scatter sundried tomatoes and crumbled goat cheese over half of the egg. Cover and cook for about 2 minutes. Turn off heat and set sit 1 minute more.
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Lift a small portion of the egg to make sure it's holding together. Then, use spatula to loosen edges, fold omelette in half, and transfer to a plate.
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Garnish with radish sprouts.
Recipe Notes
Recipe yields 1 omlette which serves 1 person. To serve 2, you will require double the ingredients and will repeat the entire process to make an additional omelette.