Egg Omelette with Blue cheese and thyme Crostini

I’ve been making Egg Omelette with Blue cheese Panini for a long time. It’s an easy and quick lunch or light dinner.

For an easy and quick appetizers or snacks, I thought small bites would work perfect. So I made a crostini topped with tomato slice and egg omelette with blue cheese & English thyme.

Ingredients: (12 crostinis)

12 thin whole grains baguette slices

12 thin tomato slices

2 whole eggs

1/2 to 1 tbsp light blue cheese

Fresh English thyme  

Olive oil

Directions:

Heat oven to 375 degrees F. Brush both sides of bread slices with olive oil; place in baking sheet. Bake until lightly toasted for about 10 minutes. Cool on wire rack.

Crack the eggs into a mixing bowl and whisk lightly.

Heat a large non-stick sauté pan over medium heat.

When the pan is hot enough, add a tsp olive oil and pour in the eggs. Don’t stir! Sprinkle blue cheese and thyme.

Let the eggs cook until well set and no liquid left.

 
I used a small circle cookie cutter (crostini size) to get even pieces of the omelette.

Top each crostini with omelette slices and serve.