Tomato, Goat Cheese and Basil Omelette

Ingredients

• 6 small cherry tomatoes (yellow, red or orange)
• 40 g goat cheese (e.g., Picandou)
• 1 Spring onion
• 3 basil leaves
• 3 eggs
• 30 ml milk (or cream)
• Salt
• freshly ground pepper
• 15 g butter
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash and halve the tomatoes. Break the goat cheese into large pieces. Trim, wash and cut the spring onion into about 3 cm wide strips. Wash the basil, dry it and slice into ribbons.

2. 2.

   Whisk the eggs with milk or cream in a bowl using a fork and season with salt and pepper.

3. 3.

   Melt butter in a non‑stick pan or well‑seasoned cast‑iron skillet. Add the egg mixture and cook over low heat until it starts to set. While setting, gently move the pan back and forth. Sprinkle basil on top of the surface.

4. 4.

   Meanwhile, heat olive oil in a small pan. Sauté the spring onion for about 1 minute at medium heat. Add the tomatoes, season with salt and pepper, and remove from heat.

5. 5.

   The omelette is ready when it lifts easily from the pan and the surface feels soft and creamy. The bottom should not be heavily browned. Slide the omelette onto a plate, top with tomatoes, sprinkle goat cheese over it, and finish with freshly ground pepper.