Tomato Chutney Omelette
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Tomato Chutney Omelette
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A year-round omelette made with fresh herbs and tomato chutney.
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Ingredients
- 2 teaspoons ghee or olive oil
- 2 egg large
- 2 tablespoons milk whole
- 2 tablespoons cilantro plus extra for topping, minced
- 2 tablespoons flat-leaf parsley plus extra for topping, minced
- 1/4 teaspoon salt sea salt
- 3 tablespoons feta cheese plus extra for topping
- 3 to 4 tablespoons tomato chutney recipe here, warmed
Instructions
- Heat an 8" skillet over medium-low heat. Add the ghee, swirling until the bottom of the pan is covered.
- Whisk together the eggs, milk, herbs, and salt. Pour the mixture into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and add the feta along with the chutney.
- Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until the cheese warms. Transfer to a plate and repeat with remaining eggs. Sprinkle with parsley and more feta before serving.
Notes
- Tips & Tricks: I like to can chutney to use throughout the winter. Having the chutney premade makes this breakfast quick and easy!
- Stock up: get the pantry ingredients you will need: eggs, herbs, tomatoes
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