Chefs Omelette Recipe
ask your server about our chef's seasonal creation based on the freshest catch available
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Ingredients
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Base Ingredients
Filling Ingredients
Cooking Ingredients
Method
Preparation
- 1
Prepare the fillings
If using fresh seafood, ensure it is cleaned and cut into bite-sized pieces. If using frozen seafood, thaw and drain well. Rinse the spinach and chop roughly. Halve the cherry tomatoes and crumble the feta cheese.
- 2
Beat the eggs
In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk until well combined and slightly frothy.
Cooking
- 3
Heat the pan
In a non-stick skillet, heat the olive oil or butter over medium heat until it is hot but not smoking.
- 4
- 5
Sauté the vegetables
In the same skillet, add the spinach and cherry tomatoes. Sauté for 2-3 minutes until the spinach wilts and the tomatoes soften. Remove from the pan and set aside.
- 6
- 7
Add the fillings
Once the omelette is mostly set, add the sautéed seafood, spinach, tomatoes, and crumbled feta cheese on one half of the omelette.
- 8
Finish cooking
Using a spatula, gently fold the other half of the omelette over the fillings. Cook for an additional 2 minutes until the cheese is melted and the eggs are fully cooked.
Serving
- 9
Plate the omelette
Carefully slide the omelette onto a plate. Garnish with fresh herbs before serving.
