This is one of our regular breakfast omelettes. I serve it with whole grain bread, orange juice, and coffee. My husband loves it.
Ingredients
- eggs: 5 piece
- whole milk: 4 Tbsp
- sunflower seeds: 4 Tbsp
- roasted flax seeds: 1 tsp
- Chervil: 1 tsp (dried)
- Italian herbs: 0.5 tsp (dried)
- clove garlic: 1 piece (minced)
- sea salt: 0.5 tsp
- black pepper: 1 tsp (freshly ground)
- olive oil: 1 Tbsp
- basil: 0.25 tsp (dried)
- slices gouda cheese: 3 piece
- leaves fresh basil: 4 piece (chopped)
Metric Conversion
Stages of cooking
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Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
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Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.
