Masterchef's Gregg Wallace shares his delicious recipe for Italian omelette with vegetables and grated Parmesan.
Ingredients
Serves 4
25g (1oz) butter
3 tbsp sunflower oil
1 small onion, cut into 5mm (0.25in) dice
200g (7oz) chard
Salt & black pepper
5 eggs
5 tbsp freshly grated Parmesan
Achieving the perfect results
- Melt the butter with the oil in a frying pan over a low heat.Add the onion and cook for 10 minutes, until soft but not brown.
- Trim off any rough bits at the bottom of the chard and wash well. Chop the chard and add it, along with some salt and pepper, to the onion.
- Cook, stirring occasionally, until the chard is soft - about 5 minutes.
- Meanwhile, crack the eggs into a clean bowl. Add the Parmesan and beat well.
- Pour the mixture over the chard, still on the heat, and stir. Leave it alone now; the bottom will cook first.
- When the whole thing moves as one but the top is still a wet raw mix, place under a medium grill for 5-10 minutes, until the top firms. Serve cold.
This recipe is taken from Veg - The Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.