Name: Omelette parcels with rocket and Parmesan
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Breakfast/brunch
Ingredients: 6.00 eggs; 60.00 ml wine dry white; 15.00 ml fresh chives finely chopped; 5.00 ml salt and freshly ground black pepper to taste; 2.50 ml fresh chillies 573; 12.00 sun-dried tomatoes in vinaigrette or olive oil; 60.00 g rocket leaves; 125.00 ml parmesan cheese grated

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Ingredients (8)

6.00	eggs
60.00 ml	wine — dry white
15.00 ml	fresh chives — finely chopped
5.00 ml	salt and freshly ground black pepper — to taste
2.50 ml	fresh chillies — 573
12.00	sun-dried tomatoes — in vinaigrette or olive oil
60.00 g	rocket — leaves
125.00 ml	parmesan cheese — grated

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Method:

1. Break the eggs into a mixing bowl and
beat with a wire whisk until mixed. Add the
white wine and chives and season with salt
and freshly ground black pepper.

2. Heat the olive oil in a non-stick pan and
add a little of the egg ? just enough to
coat the base. Tilt the pan so that the egg
spreads over the base and fry for about a
minute over a medium heat until golden
brown. Turn the omelette and cook the other
side. Flip the omelette and allow it to cool while
cooking the remaining omelettes. Add more oil to
the pan if necessary.

3. Drain the sun-dried tomatoes but don’t throw
away the vinaigrette or olive oil. Chop the sun-
dried tomatoes finely and mix them with the
rocket and Parmesan. Mix this with about 15ml
of the vinaigrette.

4. Divide the rocket salad amongst the omelettes
and roll them up. Place them seam-side down on
a plate and serve at room temperature.