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Because in food I trust. In all forms and shapes. 

Omelet with blue cheese and avocado

Omelet with blue cheese and avocado

4 eggs
pinch of freshly-ground nutmeg
sea salt to taste
freshly-ground black pepper to taste
15 ml mild olive oil for frying
3 sprigs thyme, leaves only
50 g blue cheese, thinly sliced

serving suggestions:
1 avocado, peeled, halved, and sliced
4 slices black bread

Prepare

Beat the eggs, nutmeg, salt, and pepper in a bowl with a fork.

Heat the oil in a pan, add thyme and heat on medium for 5 minutes. Add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.

When all the liquid has been tipped to the sides, turn off the heat and let sit for 1 minute. Place the cheese on one half, fold the over half over, top with avocado, and serve with black bread.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Recipe from my book “52 omeletes”

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