Red Gold Breakfast Omelette
Prep time: 5 mins | Cook time: 5 mins | Serves: 1
Ingredients
- 3 Large eggs
- 1 tbsp Red Gold Concentrate
- 2 tbsp Milk or cream (for fluffiness)
- A knob of butter
- Salt and black pepper to taste
- Filling options: * Grated cheddar or mozzarella
- Fresh basil or parsley
- Sautéed mushrooms or peppers (optional)
Instructions
Prep the Base:
In a small bowl, whisk the eggs and milk.
Instead of just plopping the Red Gold Concentrate in, whisk it thoroughly into the egg mixture until it’s well combined. This ensures every bite has that smoky, concentrated tomato flavour.
Heat the Pan:
Melt the butter in a non-stick frying pan over medium heat until it starts to foam.
Cook:
Pour in the egg mixture. Use a spatula to gently push the cooked edges toward the center, tilting the pan so the raw egg fills the gaps.
Fill:
Once the bottom is set but the top is still slightly moist, sprinkle your cheese and herbs over one half.
The Fold:
Carefully fold the omelette in half. Let it sit for another 30–60 seconds to allow the cheese to melt and the concentrate to “caramelize” slightly against the heat.
Serve:
Slide it onto a warm plate. It’s excellent served with a slice of sourdough toast to catch any extra flavour.
Pro Tip from the Web Chef:
- Instead of milk or cream add a teaspoon of water to make it lighter and less dense.
- You can put the ingredients in sooner and then pop it in a hot oven, 220 for 2 or so minutes, then you will have a soufle omelette.
- The other way is use olive oil, get the pan blue (when you see the smoke coming off slightly) – be careful not to get it too hot – then do the same technique with moving the egg from the edges to the middle and roll the pan like you would a pancake, this makes it light and fluffy and quick. Takes about 1 min to make.