Omelette au Broccio


  • 3 large free range eggs
  • 2 tsps. caster sugar
  • ½ oz. unsalted butter
  • 4 large fresh mint leaves, shredded
  • 3 generous tbsps. broccio or young goats cheese
  • 1 tbsp. creme fraiche or double cream
  • extra sugar and mint leaves to garnish
  1. Beat the eggs lightly with the sugar.
  2. Melt the butter in a 10″ omelette pan. Raise the heat and add the mint. When the bubbles start to subside add the eggs.
  3. Immediately spoon over the cheese and cream. Tip the pan back and forth a few times, lifting the edges of the omelette with a spatula to let the liquid egg run underneath.
  4. As soon as the omelette is set but still creamy on top fold it in three lengthways and slide it on to a plate.
  5. Sprinkle with a little extra sugar and a couple of mint leaves.


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