Sig's Chive, Cress and Cambozola Cheese Omelette
Sig's Chive, Cress and Cambozola Cheese Omelette

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sig's chive, cress and cambozola cheese omelette. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sig's Chive, Cress and Cambozola Cheese Omelette. This amount is enough to make two bigger or three smaller omelette. Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.

Sig's Chive, Cress and Cambozola Cheese Omelette is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Sig's Chive, Cress and Cambozola Cheese Omelette is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sig's chive, cress and cambozola cheese omelette using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sig's Chive, Cress and Cambozola Cheese Omelette:
  1. Take 50 grams almond flakes
  2. Get 1 bunch ( small) fresh chives
  3. Prepare 2 tbsp fresh cress
  4. Prepare 150 grams Cambozola or other brie like cheese
  5. Take 5 fresh eggs
  6. Get 2 tbsp double or heavy cream
  7. Prepare 1 pinch cayenne pepper
  8. Prepare 1 pinch smoked paprika
  9. Get 1 small clove garlic
  10. Prepare 25 grams butter
  11. Take 1/2 tbsp cooking oil

Discover our three delicious CAMBOZOLA varieties for every taste, and find out what makes our soft cheese so unique. A chive omelette stuffed with cheesy smoked sausage! A cheap and tasty dish that you can serve for breakfast, lunch or a light supper. Put the smoked sausage onto one half of the omelette, sprinkle over the cheese, then fold the omelette over, then serve!

Steps to make Sig's Chive, Cress and Cambozola Cheese Omelette:
  1. First dry roast the almond to a golden colour in a a pan on your stove, set aside to cool
  2. Then chop your chives into small bits at an angle to release more juice .
  3. Whisk your eggs with the cream and add the salt .pepper paprika and half of the chives and half of the cress, crush or mince the garlic and add
  4. Now heat a none stick pan with half of the oil and butter , do not burn
  5. Fill the bottom of the pan with some of the egg mix
  6. Gently run a fork through the mix until the omelet starts to set
  7. Keep shaking the pan so that the omelet not sticks to the pan
  8. When it is almost set some of the almonds and some of the cheese .Remember that eggs keep on cooking when out of pan so it is ok if the omelette is a touch runny , meaning still shiny
  9. Carefully fold over and slide out of the pan
  10. Sprinkle with more of the almonds some cress and some chives and serve or keep warm and make the other omelette

Blue cheese must be my favorite food group about which to proselytize. And I mean food group in full seriousness. But Cambozola has a particular mildness that's more akin to a buttery triple creme or a brie than anything else. Even I, who loves a blue that bites you back, adore this cheese. Mix in half the cheese as well as the chives, if using.

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