Spring Herb Omelette
Ingredients
- 1/2 cup Bulla Cottage Cheese, Original
- 4 roma tomatoes, halved
- olive oil
- 4 eggs
- 2 tsp milk or water
- 1/2 bunch of chives, cut into 3cm lengths
- 1/2 bunch of parsley, leaves only
- 1/2 bunch of coriander, leaves only
- salt & pepper
to serve
- slice of bread
Cooking Directions
- Preheat oven to 180°C (160°C fan forced).
- Place tomato halves, cut side up, on a baking paper lined oven tray, season well with salt and pepper and drizzle with olive oil.
- Place in oven and cook for 20-30 minutes or until wilted and golden.
- Combine Bulla Cottage Cheese, Original, eggs, milk or water, salt and pepper in a bowl and whisk well so that all ingredients are well incorporated. Toss herbs together in a bowl and set aside.
- Lightly grease and heat an omelette sized non-stick frying pan over medium high heat. Pour in half of the egg mixture. Gently use a spatula to move the cooked egg in from the edge of the pan to the centre.
- Tilt and rotate the pan to make sure that any uncooked egg fills in empty spaces. The omelette is almost finished when the surface of the egg looks moist but does not jiggle when the pan is shaken.
- Scatter half of the combined herbs over and fold the cooked omelette in half. Carefully transfer to serving plate and repeat. (Each omelette only takes a few minutes to cook).
- Serve omelette with roasted tomatoes and bread.