Preparation time is 10minutes
Cook time is 16minutes
Total time is 26minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4tablespoons extra virgin olive oil
- 500grams cherry tomatoes, halved
- 3 basil leaves, chopped
- 12 eggs
- 2tablespoons wholegrain mustard
- 50grams butter
- 100grams soft goats' cheese, diced
- 1 pinch salt
- 1 pinch black pepper
- 1 sprig watercress (to garnish)
Method
Step 1 of 4
Heat the oil in a large frying pan, add the tomatoes, in batches if necessary, and cook, stirring gently, for 2-3 minutes until softened. Add the basil and season with salt and pepper. Transfer to a bowl and keep warm in a moderate oven.
Step 2 of 4
Beat the eggs, mustard and salt and pepper together in a separate bowl. Melt a quarter of the butter in an omelette pan or small frying pan. As soon as it stops foaming, swirl in a quarter of the egg mixture and cook over a medium heat, forking over the omelette so that it cooks evenly.
Step 3 of 4
Dot a quarter of the goats' cheese over one half of the omelette as soon as it is set on the underside, but still a little runny in the centre, and cook for a further 30 seconds. Carefully slide the omelette on to a warmed serving plate, folding it in half as you go. Keep warm in the oven. Repeat with the remaining egg mixture to make 3 more omelettes.
Step 4 of 4
Garnish the omelettes with watercress and serve with the tomatoes and a green salad.
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