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balsamic figs, Balsamic Vinegar, Blogs, Brunch, Cape Town, Chefs, Clifton Kitchen, Cooking thorugh the seasons, Cooks, dinner, Easy Entertaining, Easy Meals, figs, food, Food Writing, Gruyère, Ham, In Season, ingredients, Kate Abbott, Light Lunch, lunch, Omelettes, Photography, recipes, Rocket, salad leaves, Salads, Serrano Ham
The versatile egg once again becomes a platform for a delicious light lunch, brunch or dinner. In this recipe the omelette is used as a wrap, stuffed with beautiful Serrano Ham and peppery salad leaves. It works equally well using chopped cooked prawns in a mild curry dressing. The combinations are up to your imagination.
Serves 4
Ingredients
1 onion finely chopped (about 80g) or finely chopped spring onions white part only
Salt, a pinch
15ml olive oil
10g butter
2 extra-large eggs, gently beaten and lightly seasoned with salt and pepper
8 slices of Serrano Ham or the equivalent
A hand full of peppery salad leaves such as rocket or watercress gently tossed through a dressing of 15 ml of olive oil, a little lemon juice and a grinding of black pepper
4 thin slivers of gruyere cheese (optional)
Balsamic fig jam to serve (optional)
Method
Melt the olive oil and butter in a pan, add the chopped onion, season lightly with some salt and cook gently until softened and golden in colour. Set aside to cool slightly then add the softened onions to the beaten egg mixture.
Heat up the smallest frying pan you have, such as a one egg pan or a blini pan; add a drop or two of olive oil to the pan. Place a thin layer of the omelette mix in the pan and let cook over gentle heat until the egg mixture is almost set about 2 minutes, flip over and cook the other side for about 30 seconds. Remove and place the omelette on some grease proof paper while you continue to cook the rest.
To assemble
Place 2 slices of Serrano ham on one half side of the omelette cover with a thin slice of gruyere cheese and top with the salad leaves. Fold the other half of the omelette over the filling, giving a gentle squeeze to keep it together. Plate and serve with some balsamic fig jam.
Mmm looks delicious! Love the idea of Serrano ham in an omelette and the fresh rocket for peppery crunch. I’ve just come over from SA Food Bloggers – great to discover your blog.
Thank you for visiting Kit, I hope you will come back often.
Dunno you’ve gotten this nomination before, but I nominated you: http://teacalls.com/2013/03/26/why-thank-you-germany-and-papaya-pieces/
How lovely and thank you very much.
I would be a happy girl waking up to have a gorgeous breakfast like this…or lunch, yes, dinner would be just as lovely. I can’t wait to make this. :)
Hi Amy, Thanks for the visit, do let me know when you have tried this recipe, I am sure you will love it.
Your omelet looks wonderful and would be perfect for a light evening meal. I love you combination of salty, peppery and sweet.
Everyone who I have made these gorgeous little omelettes for, love them and always walk away with the usual recipe request. Thanks for popping in and for leaving a little message, as always it is lovely to hear from you.
Another delicious recipe … hang on though I haven’t made the last one yet, the jam sounds delicious will have to search for that or make up my own ;-)
Susan
What fun! It sounds like you have a bit of catching up to do Susan. Do try the recipes and let me know how you enjoyed them..
What a great snack — and I just happen to have balsamic fig jam from last Summer. Thanks for sharing!
My pleasure, I hope you will try it soon.
What a good idea Kate, looks delish. I think one of your smiles would chase the clouds away :)
Thank you Kenny for those kind thoughts
Sounds delicious – roll on a warm summer to sit out in the garden fot tea!
And it is too, hope you find a nice sunshine day soon.