Name: Silver beet omelette with capsicum salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

Silver beet omelette with capsicum salad

This tasty, wholesome and nourishing silver beet omelette with capsicum salad is a delicious vegetarian breakfast, lunch, or dinner!

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

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

Method

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

2.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.

3.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.

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

5.Serve omelettes topped with capsicum salad.

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