Omelette with Microgreens and Cheese

Ingredients

• Chicken Egg 2 pieces
• Butter 0 oz
• Microgreens to taste
• Semi-soft cream cheese 2 spoons
• Tomatoes 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the filling. Cut the tomato in half and scoop out the core along with the juice and seeds using a spoon.

Step 2

Dice the flesh of the tomato into 5 mm cubes.

Step 3

Combine the chopped tomato with the soft cheese, and season with salt and pepper.

Step 4

Whisk the eggs until the whites and yolks are fully combined.

Step 5

Add a small handful of microgreens to the eggs (but be sure to reserve some for garnish), along with salt and pepper. Mix well.

Step 6

In a non-stick skillet, melt the butter. Once it starts to foam, pour in the egg mixture.

Step 7

Let the omelet sit for 5–7 seconds, then vigorously stir it with a spatula to distribute the mixture and herbs more evenly. Continue cooking the omelet for about 40 more seconds, allowing the eggs to set.

Step 8

Spread the filling evenly over half of the omelet.

Step 9

Lift the empty side of the omelet with a spatula and fold it over the filling, thus folding the omelet in half. Let the omelet cook for an additional 10 seconds on the heat to set its shape.

Step 10

Transfer the omelet from the skillet to a plate, sprinkle with the remaining microgreens, and serve.