Sun dried tomato, goat cheese and basil omelette
\nIngredients<\/p>\n
* 4 eggs
\n* 1 tbsp evaporated milk\/cream\/ 2%
\n* 2 tbsp sun dried tomatoes in oil, chopped roughly
\n* 4 tbsp soft un-ripened goat cheese
\n* Olive oil
\n* Pepper
\n* Small handful of fresh basil leaves<\/p>\n
How to Cook<\/p>\n
<\/p>\n
* Beat eggs, tomatoes, milk, basil and pepper together
\n* In a small egg pan heat some olive oil and pour in half the mixture
\n* Cook on medium heat until the egg has almost set
\n* Flip over and put 2 tbsp of goat cheese (sliced) onto the cooked side, and fold over half way to shape a moon
\n* Cook until lightly browned on both sides and serve
\n* Use the remaining \u00bd (half) mixture and goat cheese to make the second omelette<\/p>\n
————————–
\nSaut\u00e9ed Cremini Mushrooms and Grape Tomatoes
\nIngredients<\/p>\n
* 8 large cremini mushrooms, halved
\n* Handful of grape tomatoes
\n* Olive oil
\n* Salt
\n* Pepper
\n* 1 garlic clove, smashed<\/p>\n
How to Cook<\/p>\n
* Heat olive oil in a pan and add in the smashed garlic clove when hot
\n* On medium-high hear, add in the mushrooms and seasoning and fry till edges are brown
\n* Add in grape tomatoes and cook till tomatoes are seared and mushrooms have softened
\n* If the mixture seems dry at any point, drizzle in more olive oil<\/p>\n
————————–
\nSmoked salmon and goat cheese triangles
\nIngredients<\/p>\n
* 2 slices wholemeal nut bread
\n* 4 slices smoked salmon
\n* Soft goat cheese
\n* Swedish mustard sauce
\n* Lemon
\n* Chives, snipped<\/p>\n
How to Assemble<\/p>\n
* Toast the bread and slice each diagonally into triangles
\n* Spread goat cheese on the toast, a tbsp of Swedish mustard and top with smoked salmon slices
\n* Drizzle lemon and snipped chives over it and serve<\/p>\n","protected":false},"excerpt":{"rendered":"
Sun dried tomato, goat cheese and basil omelette Ingredients * 4 eggs * 1 tbsp evaporated milk\/cream\/ 2% * 2 tbsp sun dried tomatoes in oil, chopped roughly * 4 tbsp soft un-ripened goat cheese * Olive oil * Pepper * Small handful of fresh basil leaves How to Cook<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[50,99,97,98],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"has-more-link","5":"post-256","7":"format-standard","8":"category-blog","9":"post_tag-breakfast","10":"post_tag-cremini-mushrooms","11":"post_tag-omelette","12":"post_tag-sun-dried-tomatoes"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=256"}],"version-history":[{"count":5,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/256\/revisions"}],"predecessor-version":[{"id":790,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/256\/revisions\/790"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=256"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}