Gooey Gruyere Omelette
From Clodagh’s brand new recipe book - Clodagh’s Weeknight Kitchen.
Watch Clodagh make this on her IGTV here
Serves 1
INGREDIENTS:
3 organic eggs
1 tbsp cream
1 tsp Dijon mustard
1 tbsp olive oil
70g Gruyere cheese, grated
1 tsp of fresh thyme leaves, finely chopped
sea salt & freshly ground black pepper
METHOD:
1. In a bowl, crack and whisk together three eggs, one tablespoon of cream and one teaspoon of Dijon mustard. Season with sea salt and freshly ground black pepper.
2. Place a frying pan over a medium heat. Allow the pan to warm for 30 seconds and then pour in one dessertspoon of olive oil. Swirl the oil around the pan, so that the pan is coated in the oil. Then pour the egg mixture into the frying pan. Leave to cook for one minute. Then draw the egg mixture from the sides into the middle, which allows the raw egg to run into the uncovered surface and cook. It will only take a further two minutes to cook the egg mixture.
3. Sprinkle the grated gruyere cheese and fresh thyme over the eggs.
4. Allow to cook for one more minute, then fold the omelette in half, serve and sprinkle 20g of more gruyere on top.
