Wednesday, September 11, 2013

Omelette with feta, basil and sun-dried tomatoes

Oooops, I completely forgot to blog something last week. Suddenly, I'm super-busy again and time is just flying... I hope you will forgive me! But when life was more relaxed a few weeks ago, I used the opportunity to enjoy looooong, gourmet breakfasts on my front-veranda.I discovered that it doesn't take much to "pimp" that boring old omelette to something that could be served in the trendiest breakfast-place in Brisbane. So, I thought I'd share a breakfast recipe for a change. This is a slightly modified version of a recipe I found in the book  "Lavkarbo husmannskost" by Anna Hallen.

3 eggs
50 ml cream
10 sun-dried tomatoes
10 cherry tomatoes
1 tbsp butter
7 feta-cheese pieces
10 basil leaves 
A few "twists" with your salt-and-pepper grinders


  • Combine eggs, cream, salt and pepper and whip lightly using a fork. 
  •  Melt the butter in a frying pan, and pour over the egg-mixture. Let egg-mixture settle into an omelette (like normally).
  • Cut the sun-dried tomatoes, cherry-tomatoes and feta-cheese cubes in halves. 
  • When the omelette is nearly cooked, sprinkle the sun-dried tomatoes, cherry-tomatoes and the cheese on top, along with the basil leaves. 
  • Leave to simmer for a couple of minutes under a lid. 
  • Serve!