Hokkaido Omelette with Goat's Cheese and Thyme

A fluffy omelette with roasted Hokkaido squash, creamy goat's cheese and fresh thyme, an autumnal dish for one person. Served with a small lamb's lettuce salad with toasted pumpkin seeds.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 2 pc Eggs
• 120 g Hokkaido squash
• 40 g Fresh goat's cheese
• 0.5 pc Onion
• 3 pc Thyme sprigs
• 1 tbsp Olive oil
• 30 g Lamb's lettuce
• 10 g Pumpkin seeds
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Peel and deseed the squash and cut it into roughly 1 cm cubes. Finely dice the onion.
2. Heat the olive oil in a non-stick pan, fry the squash over medium heat for 5 to 7 minutes until soft. Add the onion and fry for another 2 minutes.
3. Whisk the eggs with salt and pepper. Pick the thyme leaves from the sprigs and stir them in.
4. Pour the egg mixture over the vegetables in the pan and let it set over medium heat. Spread the fresh goat's cheese in pieces over one half.
5. Fold the omelette over and cook for about 1 more minute, until the cheese is slightly warm and the centre is cooked through.
6. Wash the lamb's lettuce and arrange it on a plate. Toast the pumpkin seeds briefly in a dry pan, sprinkle them over the salad and serve the omelette alongside.