- Serves 1
- Cooking time: 15 mins
1 handful of fresh basil leaves
1/2 red pepper, chopped
1/3 fennel bulb, chopped
2 large free-range eggs
2 tablespoons of water
Pinch of salt
Freshly ground pepper
A good dash of olive oil
1 teaspoon salted butter
1. Crack the eggs into a mixing bowl. Add water, salt and pepper and beat well with a fork until combined.
2. Add olive oil to a frying pan on medium heat and sauté fennel for 1 minute. Add red pepper and cook for another 2 minutes. Turn the heat down to low and sprinkle over the basil leaves. Place veggie mixture in a bowl to set aside and wipe pan clean.
5. Place the pan back on medium heat and melt butter until slightly bubbling. Slowly pour in egg mixture to evenly spread over entire pan surface. When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
6. Gently pour the fennel, pepper and basil mixture on top of the omelette. Season with a little more salt and pepper and garnish with fresh basil.
Simple, fresh and always satisfying. Enjoy.