Gordon Ramsay’s herb omelette is quick and simple to cook, a perfect breakfast treat to make for yourself.
This three-egg omelette serves one person and it makes a very hearty breakfast. So often, omelettes are made unhealthy by loading them up with cheese and cooking them in butter. This version, however, uses no butter, or cheese. The flavour comes from the cherry tomatoes and mixed herbs they are cooked with. It's often the case that you can use fresh or dried herbs interchangeably. However, this is a dish that is much improved with a fresh herb mix. Serve with a green salad to turn this breakfast into a light lunch or dinner option.
Ingredients
- 8-10 cherry tomatoes
- 1 tbsp olive oil
- Sea salt and black pepper
- 3 large eggs
- Handful of mixed herbs, such as flat leaf parsley, chives and chervil, chopped
WEIGHT CONVERTER
Method
- Halve the cherry tomatoes or cut into quarters and place in a bowl. Heat the olive oil in a non-stick omelette pan and tip in the tomatoes. Season with salt and pepper and fry over a medium heat for 1-2 mins until the tomatoes are just soft but still retaining their shape.
- Lightly beat the eggs in a bowl in the meantime. Scatter the chopped herbs over the tomatoes, then pour in the beaten eggs. Quickly stir and shake the pan to distribute the eggs and ensure they cook evenly. When they are almost set, take the pan off the heat.
- Fold the omelette, using a heatproof spatula to lift one edge and tipping the pan slightly to make it easier to fold over. Slide onto a warm plate and serve immediately.
Top tip for making Gordon Ramsay's herb omelette:
If you can, use plum cherry tomatoes which have a sweeter, rounder flavour.
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