Recipes

Rocket omelette with Walnuts and Balsamic Dressing was created by Lesley Waters for Freedom Food

Serves 2

For the Dressing

    50 ml olive oil
    25ml balsamic vinegar
    Salt and freshly ground black pepper

For the omelette

    25g butter
    4 medium Freedom Food eggs
    About 50g rocket, roughly chopped

   100g pack of prepared mixed salad leaves
   50g walnut halves, toasted & roughly broken

Method

In a bowl, whisk together the oil, balsamic vinegar and seasoning. Set to one side.

Crack the eggs into a small bowl and whisk to break up. Season well and add 1 tablespoon water.

Heat the butter in a large frying pan until foaming. Add the rocket and cook gently until just wilted. Pour in the omelette mix and cook until golden brown underneath but still slightly soft and runny on the top.

Toss the salad leaves, the dressing and the walnuts together. Arrange on two large dinner plates. Roughly cut the omelette into pieces and place on the dressed salad leaves. Serve at once.

It is advisable for vulnerable people such as the elderly, the sick, babies and pregnant women to consume only eggs which have been cooked until the white and yolk are solid.