Bart's Recipes
Finely chop the fresh basil and chives. Cut the sun-dried tomato strips into smaller pieces and crumble the soft organic goat cheese. Break the three pasture-raised eggs into a bowl and whisk them lightly. Mix in the chopped herbs and season the egg mixture with pepper and salt.
Heat a splash of olive oil in a frying pan over medium-high heat. Pour the whisked egg mixture into the pan and tilt it gently back and forth so the bottom is evenly covered. Let the omelette cook gently until the bottom is firm and the top just begins to set but still looks slightly moist.
Spread the prepared sun-dried tomato and goat cheese over one half of the omelette. Use a spatula to gently fold the uncovered half over the filling. Let the folded omelette cook on low heat in the pan for about another minute so the cheese can soften from the heat.
Meanwhile, slice the half avocado into thin, even slices. Slide the warm omelette straight from the pan onto a plate. Arrange the avocado slices beside it or fan them out over the eggs and serve immediately.
