ROASTED GARLIC & SUN-DRIED TOMATO OMELETTE WITH GOAT CHEESE

ROASTED GARLIC & SUN-DRIED TOMATO OMELETTE WITH GOAT CHEESE
An Adaptation of Martha Rose Shulman’s Recipe
Time: 15 minutes
Servings: 1

INGREDIENTS

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!  

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