Biltong and cumin boerenkaas omelette
- 27 March 2023
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Biltong and cumin boerenkaas omelette
Biltong and cumin boerenkaas omelette
Serves 1
Ingredients:
- 3 Eggs
- 40 g Boerenkaas with cumin
- 30 g Beef biltong, sliced
- 1 tsp Olive oil
- 1 tsp Butter
- 10 g Wild rocket
- Salt
- Freshly cracked black pepper
Method:
Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
Place a small non-stick frying pan on a low heat.
Grate the boerenkaas with cumin and set aside.
Add 1 tsp of oil and 1 tsp of butter to the hot pan, then carefully pour in the eggs.
Tilt the pan to spread them out evenly, using a fork to swirl the eggs around in the pan.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle with boerenkaasandsliced biltong.
Using a spatula, ease around the edges of the omelette, then fold it over in half. Whenthe omelette starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
Sprinklewith wild rocket, give it a quick drizzle of olive oil and season with salt and pepper.
Serve with Leopard's Leap Shiraz.
Serves 1
Ingredients:
- 3 Eggs
- 40 g Boerenkaas with cumin
- 30 g Beef biltong, sliced
- 1 tsp Olive oil
- 1 tsp Butter
- 10 g Wild rocket
- Salt
- Freshly cracked black pepper
Method:
Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
Place a small non-stick frying pan on a low heat.
Grate the boerenkaas with cumin and set aside.
Add 1 tsp of oil and 1 tsp of butter to the hot pan, then carefully pour in the eggs.
Tilt the pan to spread them out evenly, using a fork to swirl the eggs around in the pan.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle with boerenkaasandsliced biltong.
Using a spatula, ease around the edges of the omelette, then fold it over in half. Whenthe omelette starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
Sprinklewith wild rocket, give it a quick drizzle of olive oil and season with salt and pepper.
Serve with Leopard's Leap Shiraz.