Rocket Omelette With Walnuts And Balsamic Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
This recipe was written by chef Lesley Waters for Freedom Foods. Ingredients:
for the dressing |
3 tbsp olive oil |
2 tbsp balsamic vinegar |
salt and freshly ground black pepper |
for the omelette |
25g/1oz butter |
4 medium eggs |
55g/2oz rocket, chopped roughly |
100g/31/2oz prepared mixed salad leaves |
55g/2oz walnut halves, toasted and broken roughly |
Directions:
1. Method
2. 1. In a bowl whisk together the oil, balsamic vinegar and seasoning. Set to one side.
3. 2. Crack the eggs into a small bowl and whisk to break up. Season well and add 1 tbsp water.
4. 3. Heat the butter in a large frying pan until foaming. Add the rocket and cook gently until just wilted.
5. 4. Pour in the omelette mix and cook until golden brown underneath but slightly soft and clear on the top.
6. 5. Toss the salad leaves, the dressing and walnuts together. Arrange on two large dinner plates.
7. 6. Roughly cut the omelette into pieces and place on the dressed salad leaves
|
|