Quick, easy and delicious, this omelette recipe by Curtis Stone makes a great breakfast or brunch.
Ingredients
- 1 medium-large red beetroot (about 255g), peeled
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons fresh chives, finely chopped
- 3 teaspoons fresh dill, finely chopped
- 1/2 teaspoons caster sugar
- 8 large free range eggs
- 1/4 cup double cream
- 40g butter
- 160g smoked salmon slices
- 120g fresh goat's cheese
- 1 tablespoons fresh chives, finely chopped, extra
Method
- Step 1To make the beetroot relish: Into a medium bowl, coarsely grate the beetroot. Add the vinegar, oil, 2 teaspoons of each the chives and dill, and the sugar. Toss to coat and season the relish to taste with salt and freshly ground black pepper.
- Step 2To make the omelette: In a large bowl, whisk the eggs and cream to blend. Season with salt.
- Step 3Heat a medium non-stick frying pan over medium-low heat. Add 10g of the butter and swirl to coat. Pour in one-quarter of the egg mixture and cook, swirling the pan to coat the bottom of the pan evenly, for about 2 minutes, or until most of the egg is set but still liquid on top. Lay one-quarter of the salmon over, then top with dollops of one-quarter of the cheese. Spoon about 11/2 tablespoons of the beet relish in dollops over the omelette. Fold the omelette and transfer it to a plate. Repeat to make 3 more omelettes.
- Step 4Sprinkle the omelettes with the remaining chives and dill and serve with the remaining beetroot relish.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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