Tuscan Omelette Recipe

Tuscan Omelette Recipe I have been enjoying a few more recipes based around eggs lately - they are a good source of protein and are easy to work with. Added to that, they stay fresh for a reasonable length of time and don't need to be defrosted - we haven't had a Microwave in the house for the last 8 months so this is important.

I thought I would share this omelette recipe - which I put together in the hills of sunny Tuscany, Italy. The fresh ingredients here are too good to miss out on - fresh basil, cherry tomatoes, olive oil and goat's feta - and some amazing little Pholiota Aegerita (mushrooms) that I found in the local shop. I had intended to use Gorgonzola cheese, but I discovered that tasted pretty decent on crackers instead. Yummm.

Ingredients (serves 3-4)

  • 6 eggs
  • A large handful of fresh basil, chopped
  • A large handful of cherry tomatoes
  • 50g feta cheese
  • 1 cup chopped mushrooms
  • 1/2 a red onion
  • Salt, pepper, olive oil

Start by coking the onion and mushroom together with some olive oil, then when nearly cooked, add the cherry tomatoes (halved or quartered) and the chopped basil. Season with salt and pepper, cook for 30 seconds then remove from the pan and put to one side.

Separate the egg yolks from the whites. Whisk the whites until fluffy, this makes the ommelette light and yummy, and I think is well worth the extra time and hassle. Stir / mix the yolks, then lightly stir through the whites. Don't worry if it's not completely mixed.

Pour the egg mixture into the pan on medium heat and allow to cook - don't intefere by stirring. Once the bottom is solid (but while the top is still liquid), add the topping that you previously cooked, and sprinkle slithers of feta cheese on top.

Put the pan under the grill for 2-5 minutes, until the top is cooked through. Serve as is, or fold the ommelette in half.

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