Omelette Tourangelle

Give this store cupboard supper a delicious face lift with our omelette tourangelle recipe.

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For the roast tomato sauce

For the omelette

  • sprigs of tarragon, parsley, chervil and chives (you can substitute dill or fennel fronds for any of these)
  • 5 free-range eggs
  • salt and freshly ground black pepper
  • a generous knob of butter
  • 60g/2oz young, soft goats' cheese or 60g/2oz crumbled, de-rinded, semi-soft goats' cheese