Silverbeet omelette with capsicum salad
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.