ROASTED GARLIC & SUN-DRIED TOMATO OMELETTE WITH GOAT CHEESE

INGREDIENTS

• 2 eggs
• 1 tbsp milk 
• ¼ tsp Black Pepper Ground
• ¼ tsp Himalayan Pink Salt
• 2 tsp extra virgin olive oil
• 2 tsp Roasted Garlic & Sun-dried Tomato Seasoning
• 2 tbsp crumbled goat cheese (or mozzarella)
•  Chopped arugula 
• Side of arugula and figs (optional)

INSTRUCTIONS

1. Beat the eggs with a fork with milk, Himalayan Pink Salt, Black Pepper Ground and 1 teaspoon Roasted Garlic & Sun-dried Tomato Seasoning
2. Heat a pan over medium heat. Add 2 teaspoons olive oil and 1 teaspoon Roasted Garlic & Sun-dried Tomato Seasoning and let it simmer for a minute until fragrant. Once hot, pour the eggs into the middle of the pan and swirl it to distribute the eggs evenly over the surface. Tilt the pan and lift the omelette with a spatula to let the eggs run underneath to cook for the first 1-2 minutes
3. Add the cheese and arugula over the centre of the egg. Fold the omelette in half. Cook for a minute or two longer depending on your preference. Transfer the omelette to a plate, sprinkle with more seasoning to taste and serve

Bon appétit!