This delicious omelette offers a fresh twist on a classic breakfast favourite. It's perfect for lazy Sunday brunches or even an easy weeknight dinner for the family!
Ingredients:
- 3 eggs
- 1/4 cup of milk
- 1 teaspoon onion powder
- 1 pinch of salt
- 1 tablespoon Tamari (or soy sauce)
- 2 tablespoon EVOO
- 1/4 a red capsicum diced
- 1 clove of garlic finely chopped
- 1 small shallot finely chopped
- 1 spring onion finely chopped
- 1/2 a thumb-sized piece of ginger finely chopped
- 1/2 a long red chilli finely chopped
- 20g of grated pecorino
- 1 tablespoons crispy shallots
- 1 teaspoon of black pepper
- 1 cup rocket (or watercress)
Method:
- In a small bowl mix eggs, milk, onion powder, salt and soy sauce. Set aside
- In a small pan on medium heat add 1 tablespoons EVOO until hot, add capsicum, garlic, shallot, spring onion, ginger and red chilli.
- Cook for 2-3 minutes until soft. Then remove from pan.
- Add 1 tablespoon of EVOO into pan and then add the egg mixture on low heat.
- Pull the egg towards the centre of the pan every 15 seconds with a silicone spatula until 1/2 cooked.
- Add the veggies back into the pan and then top with pecorino.
- Cover with a lid for 2-3 minutes until the cheese is melted.
- Remove omelette
- Sprinkle crispy shallots over the omelette followed by the black pepper.
- Garnish with rocket or watercress.