|Serves: 6 people||Recipe course: Egg & Cheese||Total time (min.): 60||Complexity (1 to 3): 1|
Bell peppers 3
Cherry tomatoes 150 grams
Red onion 1
Garlic cloves 4
Chilli flakes 0.5 tsp.
Olive oil 3 Tbsp.
Kale 50 grams
Garlic clove 1
Parmesan 40 grams
Olive oil 5 Tbsp.
Flaked almonds 30 grams toasted
Seasoning to taste
Egg yolks 6
Watercress 100 grams
Salt 0.5 tsp.
Egg whites 6
Vegetable oil 2 Tbsp.
Prep. (Before you begin)
1- Coarsely chop the courgette and peppers.
2- Halve the tomatoes.
3- Peel, trim and cut into thin wedges.
4- Destalk the watercress and kale and tear into small pieces.
5- Coarsely chop the parmesan.
6- Zest and juice the lemon.
1- Fit the blade to the chopper attachment.
2- Pre heat the oven to 200°C.
1- Add Ingredients 1 (courgette, peppers, tomatoes, onion, garlic, chilli flakes, olive oil) into the roasting tin.
2- Toss until coated.
3- Roast for 20 minutes until softened.
4- Set aside to cool.
5- Turn the oven down to 180°C.
1- Add the first 3 of Ingredients 2 (kale, garlic, parmesan) into the mini chopper.
2- Pulse until everything is chopped and mixed together.
3- Add the rest of Ingredients 2 (oil, almonds, zest and juice, seasoning).
4- Pulse until everything is chopped but not puréed.
5- Transfer to a medium bowl and set aside.
1- Clean and assemble the mini chopper attachment.
2- Add Ingredients 3 (watercress, yolks, salt) to the mini chopper attachment.
3- Pulse until everything is chopped.
1- Fit the Whisk attachment to the hand blender.
2- Add Ingredients 4 (egg whites) into a large bowl.
3- Whisk to firm peaks.
4- Fold in the yolk mixture and the roasted vegetables.
1- Add Ingredients 5 (oil) into the frying pan.
2- Heat over a medium heat.
3- Pour in the omelette mixture.
4- Cook for 5 minutes.
5- Transfer the frying pan to the oven.
6- Cook for 15 minutes.
7- Turn out the omelettte onto a plate.
8- Cut into wedges.
10- To Serve. Drizzle the wedges with the pesto.