November 04, 2016


Eggs - 4 (beaten)
Mixed fresh herbs - 2 tbsp (chopped)
Knob of butter
Olive oil - 3-4 tbsp
Fresh orange juice - 1 tbsp
Red wine vinegar - 1 tsp
Grainy mustard - 1 tsp
 large beef tomatoes - 2 (thinly sliced)
Salt and ground black pepper
Fresh herb sprigs- to garnish


  • Beat the eggs, herbs and seasoning together.
  • Heat the butter and a little of the oil in an omelette pan.
  • When the fats are just sizzling, pour in the egg mixture and leave to set for about 5 minutes until almost cooked through, stirring very occasionally with a fork.
  • Meanwhile, heat the rest of the oil in a small pan with the orange juice, vinegar and mustard, and add salt and pepper to taste.
  • Roll up the cooked omelette and cut neatly into 1 cm wide strips.
  • Keep them rolled up and transfer immediately to warmed plates.
  • Arrange the sliced tomatoes on the plates with the omelette rolls and pour on the warm dressing.
  • Garnish with herb sprigs and serve.

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