Sunday, 15 May 2011

a map to the most magical breakfast wrap.

serves 1
you will need
1 mountain bread
olive oil
1/2 a spanish onion, finely sliced
teaspoon of brown sugar
balsamic vinegar
a few slices of avocado
a few slices of tomato
2 leaves of ruby chard (or rainbow chard/silver beet/spinach)
2 eggs
water
a few basil leaves
salt
pepper

method
add finely sliced red onion to a frying pan with a splash of olive oil and fry until soft and translucent. add brown sugar and a generous drizzle of balsamic vinegar, stir until sticky and caramelised. set onions aside. slice ruby chard (leaves and stems) and add to a frying pan with a little olive oil. Saute until it shrinks a little bit and add the eggs that have been lightly beaten with 2tbsp of water and some freshly ground pepper, gently stir and leave omelette to set. fold omelette into a rectangular-ish shape and season with salt. to serve place silver beet omelette on mountain bread and top with some sliced avocado, a few slices of tomato, a scattering of fresh basil and the caramelised red onions. roll up, roll up and eat away.
enjoy.

some sauteed mushrooms would also be quite delightful in this breaky wrap.

2 comments:

  1. Hi Lydia,
    I just love your enthusiasm & passion. Your lemon pie looked beautiful and I am not surprised that it was consumed with gusto! When are you coming to Tasmania? I would love to sample your pizza & pie. I could paint & you could cook!!! Guess Who!!!

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  2. this would be none other than my dear Aunty Barb! thankyou for your kind comments :) i hope to get down to tassie soon, after my HSC is over anyway, and i would LOVE to cook for you when i come! hope your doing well x

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