members recipes

It’s always elegant to use goat cheese in a recipe: its mellow but strong-tasting flavour combines fantastically with eggs. I like to fold my omelette (even if the classic Italian “frittata” is normally not folded!), because the eggs and the filling mix gently together and remain soft. It’s a question of texture: in order to avoid dry folded omelettes, its important do not overcook them, I also add mozzarella cheese for extra velvety. (source: ritacooksitalian.com)

Ingredients
½ tbsp ex Virgin Olive Oil

½ tbsp butter

5 eggs

3 tbsp of water

sea salt and freshly ground black pepper

70 g goat cheese, sliced

50 g mozzarella cheese, grated

5 cherry tomatoes, thickly sliced

dried oregano

sugar

Method
Gently beat the eggs with 3 tbsp of water and season with sea salt and freshly ground black pepper.

Put the cherry tomatoes in a bowl and add a tiny bit of dried oregano and sugar. Drizzle with ex virgin olive oil and season with sea salt and freshly ground black pepper.

Heat a large non-stick frying pan, add the butter and the oil. When the butter is foaming pour the eggs mixture into the pan, cook for 2 minutes at medium heat.

Lower the heat and scatter the cheeses around on one half of the omelette, top with the cherry tomatoes mix and cook for 4 more minutes.

Fold the omelette in half, and remove from heat. The eggs should be set but still be shiny.

Transfer to a plate and serve with a crunchy salad and bread.