Veggie Patty Wrapped Omelette & Whipped Goats Cheese Bagel
If you're in the business of serving up breakfast, you know the importance of offering something that stands out. That's where our Veggie Patty Wrapped Omelet with Whipped Goats Cheese Bagel comes into play. Designed with cafes, restaurants, and food trucks in mind, this recipe is your golden ticket to setting your menu apart.
What makes this dish a winner is its versatility. It's not just a sit-down meal; it's perfect for the on-the-go crowd too. Whether your customers have a leisurely morning to spare or need a quick and hearty breakfast, this recipe delivers.
Ingredients
- Angel Bay Gourmet Veggie Patty
- Bagel
- 3 Eggs
- 20ml Milk
- 20g Butter
- Vegetable Oil
- 80g Goats Cheese
- 80g Cream Cheese
- Butter
- Handful of Peashoots
- Salt & Pepper
Method
Start making the whipped goats cheese, in a bowl whisk the goats cheese (any residual oil from marinade) and cream cheese (add a little milk or cream if it needs softening to get it moving along), set aside.
Whisk eggs and milk together.
Heat veggie patty on grill or oven to an internal temperature of 75c.
In a large non-stick pan over a medium heat add vegetable oil, butter and egg mix, once omelette starts to cook add Angel Bay Veggie Patty and fold the omelette over the patty into the centre encasing it.
Spread goats cheese mix onto freshly toasted bagel, top with omelette wrap and finish with cress and a squeeze of lemon, salt and pepper.
BONUS: For added effect, pipe the goats cheese mix onto the bagel to add extra height and visual effect!