Enjoy the irresistible flavours of a Fried Cheese Crust Omelette! This quick and easy breakfast is packed with taste and pairs perfectly with a crisp mixed leaf and cherry tomato salad for a satisfying and delicious start to your day.
Ingredients
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
Method
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.
Tips & Hints
You must use a non-stick frying pan for the perfect golden crust so it will slide out easily.
Keep an eye on the heat and reduce if cheese is browning too quickly before egg is setting.
