Summer
Omelette |
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Serves 2 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
4 eggs
1 tbsp grated Parmesan
small handful basil leaves, finely shredded
1 tbsp olive oil
50g feta cheese, broken into chunks
4 cherry tomatoes, halved
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You need a grill proof pan for this dish.
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Heat the grill to high. Crack
the eggs, then separate the yolks from the whites into 2
bowls. Tip the Parmesan and most of the basil in with the
yolks and season. Whisk the whites vigorously for about a
min until light and fluffy, then, using the same whisk,
beat the yolks with the Parmesan and the basil. Finally,
whisk the yolk mix into the whites.
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Heat the oil in a small frying
pan and tip in the egg mix. Leave to cook for a min, then
drop over the feta and tomatoes. Place the pan under the
grill for 5 mins until puffed up, golden and set with only
the slightest wobble. Scatter over the remaining basil
leaves, then serve the omelette straight from the pan with
a salad.
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