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.
