Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 500grams mixed red and yellow cherry tomatoes, halved
- 3 sprigs a little basil, chopped
- 12 eggs
- 2tablespoons wholegrain mustard
- 50grams butter
- 100grams soft goats' cheese, diced
- 1 pinch salt
- 4 watercress (to garnish)
- 1 pinch black pepper
Nutrition per serving
2800kJ / 670Cal
2800 Kilojoules or 670 Calories
32% of daily energy intake*
Protein
35.2grams
Fat
53.0grams
Carbs
8.0grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a frying pan, add the tomatoes and cook over a medium heat for 2-3 minutes until softened (you may have to do this in 2 batches). Add the basil and season to taste with salt and pepper, then transfer to a bowl and keep warm.
Step 2 of 4
Beat the eggs with the mustard in a large bowl and season with salt and pepper.
Step 3 of 4
Melt one-quarter of the butter in an omelette pan or small frying pan over a medium heat until it stops foaming, then swirl in one-quarter of the egg mixture. Fork over the omelette so that it cooks evenly. As soon as it is set on the bottom (but still a little runny in the middle), dot over a quarter of the goats' cheese and cook for a further 30 seconds. Carefully slide the omelette on to a warmed plate, folding it in half as you do so. Keep warm.
Step 4 of 4
Repeat with the remaining mixture to make 3 more omelettes. Serve with the tomatoes, garnished with watercress and basil sprigs.
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