Gruyere and tarragon omelette, served with red pepper salsa
( MAKES 1 )
Photo by Babiche Martens
When it comes to making a good omelette, the key is heating the butter until frothing in the pan before tipping in the eggs in one pour. If I have tarragon, I can’t resist adding it — but it’s not essential, other herbs will do.
For the red pepper salsa
|1||Pepper, roasted, sliced thinly|
|2 Tbsp||Red onions, finely chopped|
|2 Tbsp||Black olive, chopped|
|1 tsp||Lemon zest|
|2 Tbsp||Lemon juice|
|2 Tbsp||Olive oil|
For the omelette
- Firstly make the salsa. Into a small bowl place the pepper, onion, capers, olives, lemon zest and juice, oil and salt and pepper to taste. Mix well and leave to marinate together for at least 30 minutes. (Makes 1 cup).
- To make the omelette whisk the eggs, water, salt and pepper together well.
- Melt the butter in a small frying pan until starting to froth. Pour the eggs in, then using a fork draw to the centre to help it cook evenly. Add the chives, tarragon and gruyere. When the cheese has melted flip the omelette in half and slide on to your plate.
- Serve with a good dollop of salsa.
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