It’s an omelette. With haloumi in it. Right?!!
Great at anytime of the day, but I particularly like this at breakfast.
These heirloom tomatoes were hard to walk past at the fruit shop. I forget their name but I am familiar with this variety. Inside the flesh is firm without too much seed or water content, making them great for this purpose.
The salt of the cheese matches superbly well with the eggs and tomato, whilst eggs and fresh dill are old friends from way back.
The eggs also provide a great medium for the haloumi to cook in, stopping it from drying out or turning tough.
Prep Time – 5 minutes Cooking time – 10 minutes
Ingredients – makes one.
2 free large free range, organic eggs plus 1 yolk.
80g haloumi cheese, cut into two slices.
1/2 a medium, ripe tomato
a few sprigs of dill
1 tbsp sour light cream
2 tsp cooking oil
Pre-heat a 20cm non-stick oven-proof pan to moderate.Pre-heat your oven to 180°c.
Whisk the eggs and sour cream well. Slice the tomato into 4 pieces.
Heat the oil in the pan and cook the haloumi on one side for 2 minutes. Turn the haloumi over.
Place the tomatoes into the pan, scatter some dill leaves and add just a little salt and pepper.Pour in your egg mix and cook on the stove for 2 minutes. Place the pan in the oven for a further 4-5 minutes or until the omelette is just set.
Turn the omelette out onto a serving plate and garnish with a little cracked black pepper and some extra dill.Chef’s Notes
*For information on heirloom tomatoes, look here.
*Tomatoes contain something called Lycopene, which is reported to be great for mens prostate health.
*Use free range, organic eggs. It is well worth the extra bucks. Even at $9 a dozen, that’s still only 75c each, still leaving the cost of this dish at under $5 each. You can’t compare for flavour. Come on.
*I think we should also be hassling our local breakfast haunts to do the same.
*It’s possibe to cook this out all the way on the stove top but the oven time will provide a little fluffiness.