Operation Manual

26
Breakfast
Omelette with Goat’s Cheese,
Sundried Tomato and Basil
Serves 2
Ingredients
75g goat’s cheese
5-6 basil leaves
Handful sundried tomatoes
10 spinach leaves
6 eggs
20ml milk
Salt and pepper
1. Place the goat’s cheese, basil leaves and sundried tomatoes into the Short Cup
and attach the Cross Blade.
2. Blend until the goat’s cheese is whipped and until the basil and sundried tomato
is mixed through. Remove, wash and clean the Cross Blade.
3. In the Tall Cup, blend the eggs, milk and salt and pepper using the Cross Blade.
4. Pour ½ the egg mixture into a hot greased frying pan and cook until the bottom
side is set.
5. Add 5 spinach leaves and ½ of the goat’s cheese mixture in even chunks over
one half of the omelette.
6. Once the omelette is set, fold the other half over and then flip
over before serving.
Repeat steps 4 - 6 with the remaining ingredients to create a second omelette.