Omelette with goat cheese and salad

Name: Omelette with goat cheese and salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Whipped cream; 20 g Cornstarch; 4 (40 g each) Goat cheese thaler (Picandou); 100 g Bacon; 1 collar Rocket; 1 collar Basil; 2 Tomatoes; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Whipped cream
20 g Cornstarch
4 (40 g each) Goat cheese thaler (Picandou)
100 g Bacon
1 collar Rocket
1 collar Basil
2 Tomatoes
3 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil

Directions

1
Separate eggs. Beat the egg yolks and season with salt and pepper. Beat cream and egg whites separately until stiff. Stir the egg yolk mixture into the beaten egg white. Fold in cream. Sieve the starch onto the egg mixture and carefully fold in as well.
2
Heat up a large, greased pan. Pour in the mixture. Put goat cheese thalers on top. Cover with a lid and let it simmer for 20 minutes on the lowest setting. In the meantime, drain the breakfast bacon in a pan until crispy. Wash the rocket and basil and dab dry. Pluck the rocket into bite-sized pieces. Pluck basil leaves from the stalks. Clean, wash, dry rub, quarter, seed and finely dice the tomatoes. Season vinegar with salt, pepper and sugar. Gradually add olive oil. Mix rocket, basil, bacon, diced tomatoes and vinaigrette.
3
Pluck the rocket into bite-sized pieces. Pluck basil leaves from the stalks. Clean, wash, dry rub, quarter, seed and finely dice the tomatoes. Season vinegar with salt, pepper and sugar. Gradually add olive oil. Mix rocket, basil, bacon, diced tomatoes and vinaigrette. Cut the omelette into pieces and cover with some lettuce. Serve the rest extra