This is my favorite breakfast, just right if you are only cooking for two. This fluffy omelet never ceases to impress but it only looks big because you whip the egg whites. For a bigger group, double up on the recipe, use a larger pan and serve open faced. Change the herbs and cheese to suit your own taste.
3 large eggs, separated
2-3 tablespoons finely chopped fresh herbs (I typically use parsley, thyme and chives)
2 ounces crumbled goat cheese
salt and pepper
Whip the egg whites seasoned with a pinch of salt until stiff. Gently fold in the yolks, seasoned with salt and pepper. Use an 8 inch ovenproof omelet pan sprayed with non-stick cooking spray. On medium heat melt 1 tablespoon of butter. When foam has subsided, pour in eggs and smooth out edges. Top with herbs and cheese, spreading evenly. Shake the pan to prevent sticking and just as the bottom starts to set, transfer to a preheated 400 degree oven for 10-15 minutes or until the top is light golden brown. Cut in half and fold before plating.
I am often asked about the roasted tomatoes as well. I learned this from a friend in the UK. Slow roast halved tomatoes that have been drizzled with olive oil and seasoned with salt and pepper at 250 degrees for 45 minutes to an hour or until they start to look really soft. Remove while you raise the oven temperature (they can sit for a while you bake the scones!) Top with parmesan cheese and return to the oven while the omelet is cooking.