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.
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