Name: Herb omelettes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Breakfast
Ingredients: 6 eggs; 60 ml wine dry white; 15 ml fresh chives finely chopped; salt and freshly ground black pepper to taste; 2.5 ml fresh chillies 573; 12 sun-dried tomatoes in vinaigrette or olive oil; 60 g rocket leaves; 125 ml parmesan cheese grated

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Ingredients (8)

6	eggs
60 ml	wine — dry white
15 ml	fresh chives — finely chopped
	salt and freshly ground black pepper — to taste
2.5 ml	fresh chillies — 573
12	sun-dried tomatoes — in vinaigrette or olive oil
60 g	rocket — leaves
125 ml	parmesan cheese — grated

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Method:

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.

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.

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

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

Words and image: Home magazine

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