Breakfasts
White Pudding & Roasted Tomato Omelette
A lighter, elegant alternative to a full fry. This quick omelette utilizes the spiced, peppery oats and pork flavors of traditional Irish white pudding paired with sweet bursting cherry tomatoes.
5 mins
Prep
6 mins
Cook
1
Servings
Ingredients
- 3 large eggs
- 75g traditional Irish white pudding, sliced thin or crumbled
- 5-6 cherry tomatoes, halved
- 15g butter or 1 tbsp olive oil
- Fresh parsley, chopped; salt and pepper
Method
- Whisk the eggs in a bowl with a tablespoon of water, salt, and black pepper until completely fluid.
- Melt the butter in a non-stick omelette pan over medium-high heat. Add the crumbled white pudding and halved cherry tomatoes to the pan and sauté for 2-3 minutes until the pudding is crisp and the tomatoes soften slightly.
- Pour the whisked eggs directly into the pan over the pudding and tomatoes.
- Tilt the pan to let the raw egg run to the edges, pulling the cooked portions inward with a spatula. Cook for 2 minutes until the base is stable but the top surface remains slightly glossy and moist.
- Fold the omelette cleanly in half, slide it onto a plate, and garnish with fresh chopped parsley.