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.
Hi Lydia,
ReplyDeleteI 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!!!
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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