Upgrade your go-to omelette for this goat’s cheese version from Andrew McConnell
makes
2
Goat's cheese and oregano omelette
Tasty flavours await inside this turnover omelette.
Ingredients (6)
- 6 eggs
- 2/3 cup (165ml) pure (thin) cream
- 2 tsp extra virgin olive oil
- 1 bunch baby rocket leaves, trimmed, chopped, plus extra, to serve
- 1 sprig oregano, leaves picked, plus extra leaves, to serve
- 100g soft goat’s cheese, crumbled
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Whisk the eggs in a bowl for 1 minute, or until well beaten, then fold through the cream. Season with a pinch of salt flakes.
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2.Heat half the oil in a non-stick frypan over medium heat. Add half the egg mixture and stir gently. When the egg mixture is half-cooked and still a little runny, arrange half the rocket and oregano across the omelette and continue to cook until omelette is just set and nicely wobbly.
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3.Remove pan from heat, scatter over half the cheese, and season with a pinch each of salt flakes and freshly ground black pepper. Fold omelette over and serve at the table from the pan, topped with half the extra rocket and oregano leaves.
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4.Repeat to make second omelette.
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