Quick Breakfast Omelette

4 Tbsp Tatua Crème Fraîche

4 large vine tomatoes

6 free range eggs

Pinch salt

Knob of butter

2 Tbsp freshly grated parmesan cheese

Sprinkle of mixed herbs

Sprinkle of parsley

Fast roast tomatoes with a sprinkle of salt and pepper for approx. 15 minutes at 200°C until the skin is blistered and charred.
While tomatoes are roasting, in a small bowl, lightly beat together 6 eggs with a pinch of salt.
Heat a medium pan on a mid to high heat, until it is hot enough to sizzle the knob of butter without burning.
Pour in half the beaten eggs and turn the pan, letting unset egg fill in the space on the bottom of the pan. When the egg is about 70% set, add 2 Tbsp of Tatua Crème Fraîche, parmesan cheese and mixed herbs to the centre of the pan, then fold the omelette in half over itself.
Cook for a little longer to ensure egg is just cooked and filling is heated, then slide omelette onto a heated plate. Dust with extra parmesan cheese and sprinkle with parsley.
Serve immediately with roasted tomatoes.
Repeat from step 3 for the second omelette.

Serves 2

Alternative Options: add smoked salmon, spinach, cooked mushrooms or any of your favourite flavours.

More Recipes