- 1 teaspoon New Pastures Oat & Coconut Spread
- 50g New Pastures Oat Milk Melt
- 2 – 3 tablespoon New Pastures Smoked Mature Oat Wedge, finely grated
- 2 eggs
- 1 tablespoon dill or parsley, finely chopped.
Melt Oat Spread in a non-stick fry pan over a medium high heat. Swirl the pan to make sure the surface is covered. Use a fork to whisk the eggs together in a small bowl and season.
Pour in the eggs, and swirl the pan so the eggs are evenly distributed around the pan. Let eggs firm up a little, and after about ten seconds use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
Continue to cook for another minute or so, until the egg mixture holds together. Shake the pan back and forth occasionally, this helps it avoid sticking. While the middle is still a little runny, sprinkle the grated Oat Milk Melt over the surface of the eggs. Grip the handle underneath and tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, eventually rolling the omelette onto a plate.
Sprinkle with herbs and a finely grated Oat Wedge and serve immediately.