Topped Omelette Slices

A nice little base to build your meal on. Great alternative for breakfast or lunch and you can get creative with the toppings.

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FROM LEFT TO RIGHT

  • French – Smoked Salmon, avocado, mayonnaise, crème fraiche and dill
  • Cypriot – Halloumi, tomato, mint and drizzle with olive oil and sunflower kernels
  • Mexican – Guacamole, bacon, cherry tomatoes and coriander with fresh lime

OTHER TOPPINGS

  • Greek – Feta, olives and oregano, spinach
  • Bruschetta – tomato, basil and lemon ricotta
  • Italian – prosciutto, tomato, fresh mozzarella and basil

OMELETTE BASE

8 eggs

½ cup. Heavy cream

½ cup. Tasty cheese

Season to taste

Combine and mix all the ingredients together, pour into a greased low baking dish and pop in the oven for 10-15 min until cooked.

When cooked and cooled divide into approx. 8 pieces (5.5cm wide) and then topped with desired flavours. Feel free to add herbs to the omelette