Sun-Dried Tomato Cream Omelette

Sun-Dried Tomato Cream Omelette

Submitted by: BC Dairy Association

Ingredients

250 mL (1 cup) Cream

OR 250 mL (1 cup) Whipping Cream

125 mL (½ cup) Sun-Dried Tomatoes

30 mL (2 tbsp) Mayonnaise

18 Eggs

30 mL (2 tbsp) Butter

12 slices Salt

To taste Pepper


Cooking Instruction

  1. Boil some water. In a bowl, place sun-dried tomatoes and cover with boiling water. Set aside to soften.
  2. When sun-dried tomatoes are soft, drain well and sponge dry with paper towels; finely chop.
  3. In another bowl, whip cream until soft peaks form. Fold in sun-dried tomatoes, mayonnaise and pepper. Set aside.
  4. To make each omelette, in a bowl beat 3 eggs. Salt and pepper to taste.
  5. In a frying pan, melt a little butter and cook eggs until almost set. Fold in each side of omelette and slide onto toast on a serving plate.
  6. Top with a dollop of Sun-dried Tomato Cream. Repeat for remaining omelettes.

To learn more about dairy and dairy products, visit bcdairy.ca

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