Special Diet

  • 4 tablespoons extra virgin olive oil
  • 500 g (1 lb) cherry tomatoes, halved
  • a few chopped basil leaves
  • 12 eggs
  • 2 tablespoons wholegrain mustard
  • 50 g (2 oz) butter
  • 100 g (3½ oz) soft goats' cheese, diced
  • salt and black pepper
  • watercress, to garnish

Heat the oil in a large frying pan, add the tomatoes, in batches if necessary, and cook, stirring gently, for 2–3 minutes until softened. Add the basil and season with salt and pepper. Transfer to a bowl and keep warm in a moderate oven.

Beat the eggs, mustard and salt and pepper together in a separate bowl. Melt a quarter of the butter in an omelette pan or small frying pan. As soon as it stops foaming, swirl in a quarter of the egg mixture and cook over a medium heat, forking over the omelette so that it cooks evenly.

Dot a quarter of the goats' cheese over one half of the omelette as soon as it is set on the underside, but still a little runny in the centre, and cook for a further 30 seconds. Carefully slide the omelette on to a warmed serving plate, folding it in half as you go. Keep warm in the oven. Repeat with the remaining egg mixture to make 3 more omelettes.

Garnish the omelettes with watercress and serve with the tomatoes and a green salad.

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