Fonterra Food Services
Tomato and Black Olive Omelette
125g cherry tomatoes, halved
1 clove garlic, thinly sliced
olive oil, for drizzling
3 eggs
2 tblsp Anchor Cooking Cream
100g Mainland Tasty Shredded Cheese
100g sliced black olives
1/4 bunch continental parsley
Anchor Culinary CreamMainland Tasty
Place tomatoes cut side up onto a baking tray, top with garlic and drizzle with olive oil. Bake at 160°C for 25 minutes or until the tomatoes are soft and slightly shrivelled.
Whisk eggs and Anchor Cooking Cream in a bowl until just combined. In a separate bowl combine Mainland Tasty Shredded Cheese, olives and 2 tblsp parsley.
Heat a nonstick fry pan with a little oil and pour in half the egg mixture to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette. Serve omelette with oven roasted cherry tomatoes.

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