Omelettes are one of the speediest meals that you could possibly knock up. But how do you take them to another level? This recipe focuses on a mix of spices and uses a beautiful goats cheese and yogurt finish to cut through the flavour. You're going to love it.
Peel and thinly slice the onion. Deseed and thinly slice the pepper. Put a frying pan over a high heat and add the butter. Melt until it’s foaming and add in all of the spices. Stir everything to combine. Add the onion and pepper. Cook for 5 minutes over a high heat until soft. If you add a pinch of sugar then it speeds up process of them sweetening.
Crack the eggs into a bowl and whisk to combine, then pour them into the pan. Tilt the pan to spread the egg evenly and leave for a minute to set. Now go around the pan, pulling the edges of the omelette into the middle and filling in the gaps with uncooked egg.
Continue (turning the heat down if the omelette is colouring too much) until there is only a very thin layer of uncooked egg on the top of the omelette. Deseed and dice the tomato and spoon most of it in a line across the middle of the omelette, saving a little extra for garnish. Crumble the goats cheese over the diced tomato.
Fold the omelette in half, over the fillings. Take the pan off the heat but leave the omelette for a minute to cook the inside. Turn it out onto a plate and add a dollop of yogurt on the top. Scatter over the extra tomato, a sprinkle of smoked paprika and a few leaves of parsley.