The ultimate cheesy Charleville omelette is a breakfast dish that’s sure to keep you full and happy all day long, and it may even be the perfect hangover cure.
Filled with chorizo baby spinach leaves from our very own local farmers’ market stand! Plus tomatoes (red or cherry), red onions & green and red pepper slices for added flavours.
It doesn’t get much tastier than this bad boy does!
Finally, to top it off beautifully by, grating over some sharp Charleville cheeses.
Ingredients
- 3 eggs {beaten}
- 1/4 red onion {sliced finely}
- 1/2 ring of chorizo sausage {peeled and sliced}
- 100g Charleville grated cheese
- 100g Charleville lighter red cheddar
- picked sage
- knob of butter
- salt and pepper
Method
Preheat the oven to 180.
Gather a medium-sized pan to the heat and add the knob of butter.
Once the butter has foamed, add the chorizo and onion and cook for a few minutes; add the beaten egg and mix well through the pan to prevent scrambled eggs; add the tomato, baby spinach, and cheeses cook in the oven for a few minutes until the cheese has melted and serve immediately.
Vegetarian Option
Grilled Polenta with Charleville lighter red and grated mozzarella cheese, a bed of wild rocket, oven-roasted tomato on the vine, and roasted red onion forest mushrooms. And topped with a poached egg.
- 500g pre-cooked polenta cut into slices {available in all good supermarkets}
- 50g Charleville lighter red and mozzarella grated cheese
- 50g wild rocket
- 1/2 red onion cut into 4 {peeled}
- 50g shiitake mushrooms
- One egg
- Two tablespoons of white vinegar
- 1 pint of water
Method
Preheat the oven to 180 and add the onion and tomato to a small roasting dish, drizzle a little olive oil over salt and pepper and cook for 10 minutes.
Meanwhile, place the water and vinegar in a medium-size pan and bring to the boil and whisk to create a whirlpool effect.
This will help keep the egg from separating; place two pans on the heat, one of which is a griddle pan.
Suppose you don’t have a griddle pan. In that case, a regular pan will be just as good; melt a knob of butter in the other pan, add mushrooms, massage a little olive oil on the polenta and cook on one side for 3-4 minutes; flip over add cheese and allow to melt, season the mushrooms and mix well arrange the rocket on the centre of the plate and add egg to the boiling water and cook accordingly.
Place the polenta on the rocket. Remove the onion and tomato from the oven, arrange on plate spoon mushrooms around the plate, and place the egg on top and enjoy.
