Recipe: Goat’s Cheese and Herb Omelette with Guacamole Salsa from cookbook author Belinda Jeffrey

When it comes to food, I’m a simple soul — give me an omelette made with good eggs, a salad, and a glass of wine and I’m absolutely content.

These particular omelettes have become one of our favourite quick meals, as they taste delicious yet are so easy to make.

The salsa is a bit like a deconstructed guacamole, but rather than mashing the avocado, it’s very finely diced and mixed with the other ingredients. It’s colourful, cheerful, and full of goodness.

I must admit I don’t usually measure the salsa ingredients.

Goat’s Cheese and Herb Omelette With Guacamole Salsa

When it comes to food, I’m a simple soul — give me an omelette made with good eggs, a salad, and a glass of wine and I’m absolutely content.

These particular omelettes have become one of our favourite quick meals, as they taste delicious yet are so easy to make.

The salsa is a bit like a deconstructed guacamole, but rather than mashing the avocado, it’s very finely diced and mixed with the other ingredients. It’s colourful, cheerful, and full of goodness.

I must admit I don’t usually measure the salsa ingredients — I just add what seems right, taste, and adjust. The same goes for the omelette, so don’t feel tied to strict rules here.

Serves: 2

Ingredients for Guacamole Salsa 1 large ripe red tomato (or the equivalent in smaller tomatoes) ¼ small red onion, very finely diced ¼–½ small red chilli, very finely chopped ½–1 tsp sea salt, or more to taste Freshly ground black pepper, to taste 2 tsp freshly squeezed lime juice 3 tsp extra virgin olive oil 1 just-ripe avocado 2 tsp finely slivered coriander leaves (mint leaves work well too)

Ingredients for Omelettes 6 eggs 2 tbsp finely chopped chives 1 tbsp finely chopped flat-leaf parsley Sea salt and freshly ground black pepper, to taste Small nugget of butter (about 15g), for cooking 80–100g goat’s cheese marinated in olive oil and herbs Tiny coriander (or mint) leaves, to garnish

Method 1 Prepare the guacamole salsa first. Halve the tomato crossways and remove the seeds, either by gently squeezing or scooping them out. Discard the seeds.

2 Cut each half into two pieces, then place flesh-side down on paper towel to drain for five to ten minutes (or longer if preferred) to remove excess moisture.

3 In a small bowl, combine the onion, chilli, salt, pepper, lime juice and olive oil.

4 Just before making the omelettes, dice the drained tomato pieces into chunks similar in size to the onion and add them to the bowl.

5 Halve the avocado, remove the stone and skin, and cut the flesh into small chunks. Gently stir them into the tomato mixture along with the coriander leaves. Taste and adjust seasoning, then set aside.

6 Heat a small non-stick frying pan over high heat (a 24cm omelette pan is ideal). While it heats, break three eggs into a bowl, add half the herbs and season to taste. Lightly mix with a fork — just enough to combine.

7 Add half the butter to the hot pan, swirling to coat the base and sides. Pour in the egg mixture and cook, swirling the mixture constantly with the back of a fork so the cooked egg moves aside for the uncooked egg to run underneath.

8 When the omelette is nearly set but still slightly wet on top, crumble half the goat’s cheese over the surface. Let it soften briefly, then slide the omelette onto a warm plate.

9 Top with a spoonful of salsa and a sprinkle of tiny coriander leaves.

10 Repeat with the remaining ingredients to make the second omelette. Serve immediately with any leftover salsa in a small dish alongside.

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