Goat cheese, spinach and tomato omelette

Goat cheese, spinach and tomato omelette

By
From
The Margaret Fulton Cookbook
Serves
1-2
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 tomato, diced
1 handful baby english spinach leaves
15g butter
2-3 eggs
salt and freshly ground pepper
1 tablespoon water
45g fresh goat cheese, cubed

Method

  1. Cook the tomato for a minute or two in a small frying pan with the spinach leaves, in a tiny piece of the measured butter. Remove and set aside on a plate. Break the eggs into a bowl and beat lightly with a fork, just to combine the whites with the yolks. Add the seasonings and water. Melt the remaining butter in a frying pan and, when the foam has subsided, pour in the beaten eggs. Using a fork, pull the egg mixture from the edge towards the centre, allowing the uncooked mixture to run to the outside. Do this until the eggs have begun to set and the omelette is still quite soft. Scatter with the tomato and spinach and goat cheese then flip over one half of the omelette to the centre. Flip over again, if liked, to fold the omelette into a triangle. Shake the omelette on to a heated plate. Serve immediately with crusty bread or toast.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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