Salmon Goats Cheese Omelette
- Egg 4 lge
- Milk 50 ml
- Salt 1 tsp
- Salmon 50 g
- Spring onion 1 pce
- Cherry vine tomato 4 pce
- Goats cheese 2 tbs
- Fresh thyme 1 tbs
- Vegetable oil 1 tbs
Start making the omelette by whisking the 4 eggs, salt and milk together. Once that's done set it aside.
Chop the cherry tomatoes in half, and slice the spring onion.
Preheat the grill to max temperature. Take a non-stick pan, turn the heat to low, and add 1 tbs of vegetable oil. Next pour in the egg mixture and add in the tomatoes, spring onion, fresh thyme, goats cheese, and salmon. Cook for about 3-4 minutes until the sides start to peel away from the edges and the bottom has a nice golden colour.
Once the golden colour has developed at the bottom place the non-stick pan into the grill for about 5 minutes or until the egg isn't runny on the top anymore. (Make sure to hang the handle of the pan out if it's made of plastic to avoid melting)
Serve it with toast, avocado and fresh lemon.