Fresh Herb Omelette with Tomato Slices and Cream Cheese Spread

Instructions

• • Mix spring onion, mint leaves and parsley in a bowl.
  • Add eggs, salt, pepper and cumin and mix well.
  • Heat a non-stick pan and add a bit of oil
  • Pour the egg mixture into the pan and cook until the bottom is set, approx. 2 minutes.
  • Continue to cook over low heat, or place the pan in the oven under the broiler and cook until the top is set.
  • Pour the omelette onto a plate and cover it in a layer of Puck Cream Cheese.
  • Arrange the tomato sliced on one half of the omelette and flip the other half over.
  • Garnish with mint leaves and green onion and serve.