Savor the delectable goodness of a Fried Cheese Crust Omelette. This quick and easy breakfast dish bursts with flavour. Serve your omelette alongside a crisp mixed leaf and cherry tomato salad for a delightful breakfast that's both satisfying and delicious.
Ingreadient:
- 1 tbsp olive oil
- 4 mushrooms, sliced
- 5 cherry tomatoes, halved
- Salt and pepper
- 2 eggs
- 1 tbsp milk or cream
- ⅓ cup grated tasty cheese
- Basil leaves
- Mixed leaves and cherry tomato salad, to serve
Direction:
- Heat oil in a small (approx. 20-24cm) non-stick frying pan over medium high heat. Add mushrooms and cook 2-3 minutes. Add tomatoes and continue cooking until just softened. Season with salt and pepper and transfer to a bowl. Reduce heat to medium.
- Whisk eggs and milk together and season with salt and pepper
- Sprinkle cheese evenly over the base of the frying pan. Once cheese is melted and bubbling, pour egg mixture over the cheese.
- Without stirring or tilting pan. Cook for about 3-4 minutes until set around the edges. Loosen set edges with a heatproof rubber spatula. Cook for a few minutes more until almost set on top, use spatula to loosen from the bottom.
- Spoon mushroom and tomato mixture over one side of omelette. Fold omelette over mushrooms and tomatoes. Transfer to a plate. Scatter with basil leaves. Serve immediately with tomato salad.
