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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Silverbeet omelette with capsicum salad

Silverbeet omelette with capsicum salad

Recipe Boxhttps://the-food-garden.myshopify.com/a/bundles/recipe-box:-silverbeet-omelette-with-capsicum-salad-11jk

 

260 gram chargrilled red capsicum (bell pepper), drained, sliced thickly
1 tablespoon fresh thyme leaves
1 clove garlic, crushed
1 tablespoon balsamic vinegar
1 tablespoon olive oil
6 medium stalks silver beet (swiss chard)
10 free-range eggs
1/4 cup (60ml) milk
2 clove garlic, extra, crushed
3 cup (350g) firmly packed snow pea tendrils
1/2 cup (40g) shaved pecorino cheese

 

 

Combine capsicum, thyme, garlic, vinegar and oil in a large bowl; stand for 15 minutes.

Meanwhile, cut stems from silver beet (save for another use if you like); shred leaves. Whisk eggs, milk, shredded silver beet and extra garlic in a large bowl; season.

Heat a small non-stick frying pan over medium heat. Pour one-quarter of the egg mixture into pan; tilt pan to cover base with egg mixture. Cook over medium heat for 3 minutes or until omelette is just set. Carefully slide omelette onto plate; cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes in total.

Add snow pea tendrils and pecorino to capsicum mixture; toss to combine.

Serve omelettes topped with capsicum salad.

www.womensweeklyfood.com.au

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