“Too much of a good thing can be wonderful!”
― Mae West
If you have found yourself over-indulging over the festive season, and the New Year's feast is still lying ahead! here's a light and airy breakfast (or lunch!) for the day after that won't offend your stomach and still provides a healthy, filling meal. If you're oil-intolerant at the moment (lol!) leave out the cheese for a fresher alternative.
• 10 ml cold, hard butter, cut into small dice
• 3 large farm-fresh eggs, beaten lightly
• A little olive oil
• A little extra butter
• Salt and freshly milled black pepper
• 65 ml grated cheese
• 15 ml torn basil
• 45 ml tiny tomato dices
Stir the diced butter into the beaten eggs. Add an extra nugget of butter and a little oil to a pan and place over heat. When the pan is warm, pour the egg mixture into the pan and cook briefly on medium-high heat, about 20 seconds. Turn the heat lower and with a small spatula start to gently push the mixture away from the sides of the pan while tilting the pan so that the uncooked egg can run onto the surface of the pan. Continue doing this until the egg is no longer runny, yet still creamy and moist. Season to taste and then sprinkle with the cheese, basil and tomato dices. Fold two of the sides of the omelette towards the centre and continue to cook for a few seconds longer to warm the filing. Tilt the omelette pan almost upside down over a serving plate and allow the omelette to slide onto the plate.
Garnish and serve immediately.