Yes, I know there’s still a few weeks to go before the leaves start turning brown and we start to feel a bit of a chill in the air, but there’s something very autumny about this dish which had me yearning for those long chilly nights by the heater clutching a mug of hot cocoa.
It came about when I was rummaging through my kitchen trying to make myself a healthy, low carb lunch. I’ve mentioned here before that I’m on a healthy eating regime which means I’m trying to eat lots of fruit and veg, and make sure most of my meals are home-cooked and all natural. I want to know exactly what’s going into my food; i.e. no chemical additives with weird names for me. No sir!
So anyway, I came up with this. The first thing I ever learnt how to make when I was a little girl was an omelette. I love them – they’re fast, versatile, filling, high-protein and good for you.
You don’t have to use the ingredients I use here if you don’t like them. You can use parmesan or cheddar instead of pepato if you like, or you might want to omit the rocket lettuce entirely if it isn’t your thing.
What you’ll need:
A handful of rocket lettuce
Two spring onions
About 30g of pepato (or any cheese you prefer)
A teaspoon of olive oil
A pinch of ground pepper
A pinch of mixed herbs
Here’s what you do:
Wash and peel the mushrooms and spring onions and chop them up roughly.
Heat the olive oil in a frying pan and sautee the mushrooms and onions for about two minutes, until they begin to cook.
Meanwhile, beat the eggs and add the pepper and mixed herbs.
Throw the rocket into the pan and let it wilt just a little.
Add the eggs, making sure they cover the whole pan, and cook for about two minutes.
Cut the pepato into thin strips and place them evenly over the omelette.
Flip the omelette in half so it forms a sort of pocket where the cheese can melt and be generally delicious. Let it cook for a minute, then flip it over to cook on the other side for a minute longer.
Serve with a side rocket salad. Or with a slice of brown or rye bread if you’re craving some carbs with your meal. Bon appetit!