Corsican Omelette (1)

A favourite omelette for lunch or supper from ” Forever Summer” by Nigella Lawson. In Corsica they would use brocciu, a soft cheese made from goats whey. As this will probably be quite hard to find elsewhere, use goats cheese from a log. Cut away the skin and crumble the cheese into the pan.

3 large organic eggs 3 heaped tbsps young soft goats cheese
2 tsp caster sugar 1 tbsp crème fraiche or double cream
15g unsalted butter Extra sugar and mint leaves to garnish
4 large fresh mint leaves, shredded


  1. Beat the eggs lightly with the sugar.
  2. Melt the butter in a 10” omelette pan then increase the heat and add the mint.
  3. When the bubbles start to subside tip in the eggs, then spoon over the cheese and cream.
  4. Tip the pan back and forth a few times, lifting the edges of the omelette with a spatula to let the liquid run underneath.
  5. When set, but still creamy on top fold the omelette in three.
  6. Serve sprinkled with a little more sugar and mint leaves