Sun-dried Tomato, Basil and Feta Cheese Omelette

Sun-dried Tomato, Basil and Feta Cheese Omelette

https://www.smokingchimney.com/recipe-pages/images/16x9/sun-dried-tomato-basil-and-feta-cheese-omelette.jpg

Omelettes for breakfast are very popular over South-Africa. At all the establishments I have worked at during my Chef Career, omelettes were always one of the top selling items on the breakfast menu. It is a lovely food item to prepare, as you can be so creative with the fillings of the basic omelette. This delicious sun-dried tomato, basil and feta cheese omelette is wonderful to start your morning. The filling is just as popular in an omelette as in a quiche for lunch.For more omelette ideas, try the breakfast herb omelette - simple, but tasty or the mushroom and cheddar cheese omelette.

Get 50% off your first Chefs Plate box

Serves: 1 Prep time: 15 Minutes Cook time: 10 Minutes Ready in: 25 Minutes

Nutrition: Calories 266 Carbs: 5g Protein: 18g Fat: 20g

Ingredients:
2 eggs
2 Tablespoons milk
salt and pepper to taste
30-50 g matured Cheddar cheese
2 Tablespoons(30 ml) sun-dried tomatoes in oil brine, chopped
2 Tablespoons feta cheese, crumbed
1-2 Tablespoons fresh basil, chopped
get this food delivered to your doorstep
Instructions:
1
Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined.
2
Light your gas burner and turn the gas onto medium heat for a few minutes.This is important to make a lovely omelette, not too dark in colour when you fold it.
3
Spray the pan with spray and cook very well. From my experience it is best to use spray and cook - especially when folding and when you transform it at a later stage to the plate .
4
Add the egg mixture into the pan. Leave a bit to set, but not fully set.Loosen the edges with a spatula all around the pan and turn the egg mixture again to the edges. I like to use a spatula over here as it gives the omelette a good texture.
5
Let the omelette cook until set on a low heat, or for quicker results, pop the omelette pan in the oven to set faster.
6
Add the matured cheddar (leave a ¼ of the cheese portion to sprinkle on top), followed by the sun-dried tomatoes, crumbed feta and chopped basil.
7
Wait until the cheddar cheese has melted and fold gently over with a lifter. (Here I am also very specific on a lifter- some lifters are bad quality and others a dream to work with - those with the bend I prefer as they lift it up way better).
8
Add the portion matured Cheddar you left out for the top and sprinkle it over once folded.
9
Let it melt and serve with a fresh basil leaf or f you have pansies flowers available you can add it as a final touch!.
Share this recipe

Rating:

4.45

4.45 from 44

Please rate the Sun-dried Tomato, Basil and Feta Cheese Omelette Recipe