- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- olive oil, for frying
- knob butter
- 1/2 red onion, sliced
- 1 tsp thyme, leaves
- balsamic vinegar, for drizzling
- 3 large eggs, at room temperature
- 75-100 g semi-soft white rinded goats' cheese, sliced
- herb and green leaf salad, (tarragon and chervil work well)
Tips and Suggestions
Its important to use a good quality balsamic vinegar here for its rich, smooth flavour.
1. Heat a little oil in a small frying pan. Add the butter, onion and thyme leaves and cook for about 10 minutes, stirring occasionally, until the onion is soft, sticky and caramelised. Meanwhile, preheat the grill. When the onion is almost done, drizzle it with a little balsamic vinegar and allow to reduce right down.
2. Preheat the grill. Beat the eggs in a bowl theres no need to add seasoning, as goats cheese is very salty. Place a lightly oiled omelette pan or frying pan over a low heat and, when hot, pour in the beaten eggs. Stir gently and allow the eggs to settle into the pan. Once a thin cooked layer has formed, pile the caramelised onions in the middle and top with the sliced goats cheese. Season with black pepper.
3. Continue cooking until the omelette is just past half-done, then transfer the pan to the grill and cook for a minute or two more, until the cheese is meltingly gooey and the egg is almost cooked through.
4. Slide the omelette onto a serving plate and serve piled with a dressed salad of tender herbs and green leaves.
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