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Fried Cheese Crust (Inside Out) Omelette
Fried Cheese Crust (Inside Out) Omelette
- Preparation time 15 mins
- Serves 1 person
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Inside out is the new way to eat your omelette! In this recipe, we use cheese as a base to create a crispy outer crust. Nestled inside are warm eggs and all of your favourite fillings. After taking a bite we realised breakfast would never be the same again. Learn how to make it for yourself below.
Ingredients
- 1 Tbsp olive oil
- 4 mushrooms, sliced
- 5 cherry tomatoes, halved
- Salt and pepper
- 2 eggs
- 1 Tbsp milk or cream
- ⅓ cup grated tasty cheese
- A pinch of basil leaves
- Mixed leaves and cherry tomato salad, to serve
Method
- Heat oil in a small (approx. 20-24cm) non-stick frying pan over medium-high heat. Add mushrooms and cook for 2-3 minutes.
- Add tomatoes and continue cooking until just softened. Season with salt and pepper and transfer to a bowl. Reduce heat to medium.
- In a separate bowl, whisk eggs and milk together and season with salt and pepper.
- Sprinkle cheese evenly over the base of the empty frying pan. Once the cheese is melted and bubbling, pour the egg mixture over the cheese.
- Without stirring or tilting the pan, cook for about 3-4 minutes until set around the edges. Loosen set edges with a heatproof rubber spatula. Cook for a few minutes more until almost set on top, use a spatula to loosen from the bottom.
- Spoon the mushroom and tomato mixture over one side of the omelette. Fold the omelette over mushrooms and tomatoes.
- Transfer to a plate. Scatter with basil leaves. Serve immediately with tomato salad.
Notes
- You must use a non-stick frying pan to achieve the perfect golden crust. It will also ensure the omelette slides out of the pan effortlessly.
- Keep an eye on the heat and reduce if cheese is browning too quickly before the egg sets.
