4 tbls cold water
½ tsp Himalayan salt
¼ tsp white pepper
Butter for frying
50g goats cheese broken into pieces
Handful of rosa tomatoes cut in half
2 tbls fresh chives chopped
Whisk the first four ingredients together.
In a good quality non-stick pan, add a little butter. As soon as your butter starts bubbling, add the egg mixture and leave it for a few minutes on a medium to low heat until the egg begins to set.
On the one half of the omelette, add pieces of goats cheese, rosa tomatoes and fresh chives. It’s easier to cut the chives onto the omelette with a pair of scissors. Switch off your stove. Using a small non-stick egg lifter, lift the empty side of the omelette over the filled side. Slide the omelette onto a plate and garnish with some more chives.