Feta‑Filled Omelette

Ingredients

• 1 Shallot
• 4 eggs
• Salt
• freshly ground pepper
• 4 tbsp crème fraîche
• 2 tsp mustard
• 2 tsp lemon juice
• 2 tbsp finely chopped basil
• 2 tbsp butter
• 100 g Feta
• Basil

Instructions

1. 1.

   Peel and finely chop the shallot. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the yolks with 2 tbsp crème fraîche, mustard, lemon juice, and finely chopped basil. Season with salt and pepper, then gently fold in the beaten whites.

2. 2.

   Melt half the butter in a non‑stick pan over medium heat. Add half the shallot and sauté until softened. Pour in half of the omelette mixture and cook for 6–8 minutes, or until the bottom is golden brown and the surface begins to set, covering the pan while cooking. Remove from the heat.

3. 3.

   Spread 1 tbsp crème fraîche on the omelette and top with half of the crumbled feta, season with salt and pepper, then fold the omelette together using a spatula.

4. 4.

   Repeat the process for the second omelette (use another pan if desired).

5. 5.

   Serve the omelettes on plates garnished with fresh basil.