Description
This recipe was written by 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/3½oz prepared mixed salad leaves
55g/2oz walnut halves, toasted and broken roughly
This is a Grub Club recipe.
Method
1. In a bowl whisk together the oil, balsamic vinegar and seasoning. Set to one side.
2. Crack the eggs into a small bowl and whisk to break up. Season well and add one tablespoon of water.
3. Heat the butter in a large frying pan until foaming. Add the rocket and cook gently until just wilted.
4. Pour in the omelette mix and cook until golden brown underneath but slightly soft and clear on the top.
5. Toss the salad leaves, the dressing and walnuts together. Arrange on two large dinner plates.
6. Roughly cut the omelette into pieces and place on the dressed salad leaves.
