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2 large free range eggs
pinch of sea salt
two table spoons chopped chives
a dollop of pesto
a small amount of feta or goats cheese
a small handful of mixed salad greens

Mountain Bread or Lavish Bread.


Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mixed thoroughly, they will run around the pan more evenly when there aren’t huge patches of yolk vs. whites.

In your largest non-stick skillet over medium heat,  pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.  Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan flat. Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

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