Name: Silverbeet omelette with capsicum salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Silver beet omelette with capsicum salad; 260 gram chargrilled red capsicum (bell pepper), drained, sliced thickly; 1 tablespoon fresh thyme leaves; 1 clove garlic, crushed; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 6 medium stalks silver beet (swiss chard); 10 free-range eggs; 1/4 cup (60ml) milk; 2 clove garlic, extra, crushed; 3 cup (350g) firmly packed snow pea tendrils; 1/2 cup (40g) shaved pecorino cheese

This tasty, wholesome and nourishing silver beet omelette with capsicum salad is a delicious vegetarian breakfast, lunch, or dinner!

Looking for more omelette recipes or more ways to use silverbeet?

Ingredients

Silver beet omelette with capsicum salad

260 gram chargrilled red capsicum (bell pepper), drained, sliced thickly

1 tablespoon fresh thyme leaves

1 clove garlic, crushed

1 tablespoon balsamic vinegar

1 tablespoon olive oil

6 medium stalks silver beet (swiss chard)

10 free-range eggs

1/4 cup (60ml) milk

2 clove garlic, extra, crushed

3 cup (350g) firmly packed snow pea tendrils

1/2 cup (40g) shaved pecorino cheese

Method

Silver beet omelette with capsicum salad

1.Combine capsicum, thyme, garlic, vinegar and oil in a large bowl; stand for 15 minutes.

2.Meanwhile, cut stems from silver beet (save for another use if you like); shred leaves. Whisk eggs, milk, shredded silver beet and extra garlic in a large bowl; season.

3.Heat a small non-stick frying pan over medium heat. Pour one-quarter of the egg mixture into pan; tilt pan to cover base with egg mixture. Cook over medium heat for 3 minutes or until omelette is just set. Carefully slide omelette onto plate; cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes in total.

4.Add snow pea tendrils and pecorino to capsicum mixture; toss to combine.

5.Serve omelettes topped with capsicum salad.

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