Garden Omelette by Wendy Barrie
This recipe is inspired by the Vegetable Summit which took place on Tuesday the 24th of October. The event brought together large and small businesses, Government departments and local authorities to announce the commitments they will make to support change in our diets and consumption habits and pledge for more veg, placing it on the national agenda.
Wendy is a highly respected campaigner for local sustainable food production, a popular cookery show presenter and food writer, providing expertise in food tourism, education and events; www.wendybarrie.co.uk. Wendy is the owner of Scottish Food Guide, the ethical and independent award-winning guide giving professional quality assurance for the best places to eat and the finest produce in Scotland www.scottishfoodguide.scot
Cook’s note…shop local & seasonal for fresh vegetables for a tastier, environmental and more economical meal.
Ingredients: Serves 4
A drizzle of Summer Harvest Rapeseed Oil
A selection of vegetables: onion, carrot, mangetout, runner beans, mushrooms
8 free range eggs, beaten
3 tbps double cream
A selection of herbs: chives/parsley/chervil – nothing too woody, finely chopped
Freshly milled black pepper and a crunch of Isle of Skye Sea Salt
25g butter
A loaf of good quality bread
Method:
- Prepare the vegetables by washing and peeling as appropriate.
- Slice vegetables into slivers – the longer the cooking time of the vegetables, the thinner the cuts e.g. root vegetables such as carrots must be sliced very thinly more so than the mushrooms.
- Heat oil and stir fry vegetables over a medium high heat to cook quickly and retain their colour and texture – a wok is good for this.
- Set veg to one side and keep warm.
- Add another drizzle of rapeseed oil, with the knob of butter to the hot pan and pour in the beaten eggs combined with seasoning, finely chopped herbs and cream.
- Move the mixture around the pan until it starts to set, then reduce to a medium heat and allow to cook without further stirring - about 5 minutes.
- When fully set and golden underneath slip onto a serving plate, add vegetables and flip over edge of omelette.
- Serve immediately on warmed plates with some slices of good quality bread.
In association with Taste Communications.
www.tastecommunications.co.uk
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