Omelette with Microgreens and Cheese

Breakfasts | Russian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Omelette with microgreens and cheese

Ingredients

Chicken Egg - 2 pieces
Butter - 0.7 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.