Hearty cheese omelette with vegetables

A timeless classic with a surprising twist: a hearty cheese omelette with courgette and spring onions. Serve for breakfast or lunch.

Preparation

• Heat a frying pan and melt a knob of butter.
• Fry the vegetables and herbs, keeping ¼ of the spring onion and parsley for the garnish.
• Pour the egg, ERU Cheese Spread Gouda and cream mixture over the vegetables and reduce the heat.
• After 4 minutes, fold the omelette in half to 1 side of the pan, creating a semicircle.
• After 4 minutes, turn the omelette and cook the other side until golden brown.
• After 2 minutes, the omelette is ready.
• Garnish with the remaining spring onion and parsley.

Method

• Heat a frying pan and melt a knob of butter.
• Fry the vegetables and herbs, keeping ¼ of the spring onion and parsley for the garnish.
• Pour the egg, ERU Cheese Spread Gouda and cream mixture over the vegetables and reduce the heat.
• After 4 minutes, fold the omelette in half to 1 side of the pan, creating a semicircle.
• After 4 minutes, turn the omelette and cook the other side until golden brown.
• After 2 minutes, the omelette is ready.
• Garnish with the remaining spring onion and parsley.

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