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Chutney Cheese Omelette
A year round omelette made with fresh herbs and tomato chutney.

SERVES 1

PREP TIME 10

INGREDIENTS & METHOD

Ingredients

  • 3 eggs (separated)
  • 2 Tbsps cold water
  • 1 Tbsp fresh coriander (chopped)
  • ½ Tbsp olive oil
  • 2 tsp mango chutney
  • ¼ cup cheddar cheese (grated)
  • Salt and pepper

 

Method

  1. Beat egg yolks together with cold water, coriander, salt and pepper.
  2. Whisk egg whites until stiff peaks form and gently fold into egg yolk mixture.
  3. Heat the oil in a frying pan. Pour in egg mixture and reduce heat. Do not stir. Cook until the omelette becomes puffy and golden brown on the underside (carefully lifting one edge with a palate knife to check).
  4. Spoon on the chutney and sprinkle on the cheese.
  5. Fold over and slide on to a warm serving plate.
  6. Serve immediately.

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