Fiesta omelette

Name: Fiesta omelette
Cook time: 30 min
Yield: 6
Cuisine: French
Ingredients: 2 tbsp virgin olive oil; ½ red onion, sliced finely; ¼ tsp chilli, finely sliced (optional); ¼ cup red capsicum, diced; ¼ cup tomatoes, diced; 4 free-range eggs; 150g sour cream or goat's milk yoghurt; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 4 zucchini flowers, halved or four whole artichokes, halved; 2 tbsp parsley, roughly chopped

Tony Chiodo

October 19, 2011

Time:< 30 minsServes:6

Make it big or make it small. Make it for breakfast, lunch or dinner. Add and subtract ingredients as you see fit. Use the sour cream or goat's milk yoghurt for a wonderfully fresh, lighter version. Use double cream for a fat experience. Cook it over a hot stove top or throw it into the oven.

Ingredients

2 tbsp virgin olive oil
½ red onion, sliced finely
¼ tsp chilli, finely sliced (optional)
¼ cup red capsicum, diced
¼ cup tomatoes, diced
4 free-range eggs
150g sour cream or goat's milk yoghurt
½ tsp sea salt
¼ tsp freshly ground black pepper
4 zucchini flowers, halved or four whole artichokes, halved
2 tbsp parsley, roughly chopped

Method

In a medium cast iron pan or stainless steel skillet, heat the olive oil; add the onion, chilli, red capsicum and tomatoes. Saute for a couple of minutes.
Whisk together the eggs and sour cream with a generous sprinkling of salt and pepper.
Pour this over the vegetables, dot with the zucchini flowers or artichokes, sprinkle with parsley and cook over a low heat for eight minutes.
Continue to cook it on the stove if you like the centre runny or, for a firmer omelette, grill under the griller or simply place into a pre-heated oven (170C) for another three minutes or until lightly browned and firm.
Serve over warm toast with some creamy guacamole and a pot of terrific coffee.

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