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Categories:Viewed: 71 - Published at: 5 years ago
Ingredients
- 2 None eggs
- 4 stalks fresh chives, chopped
- 4 sprigs fresh flat-leaf parsley, leaves finely chopped
- 1 tsp oil
- 75 ml buttermilk
- 1 tsp tomato puree
- 1 tbsp white wine vinegar
- 50 g baby leaf salad
- 1/2 head red chicory
- 3 None radishes, halved
Method
- In a bowl, whisk together eggs and herbs. Season. Heat oil in a nonstick frying pan. Add eggs and cook over medium heat, turning once, until set. Remove from pan and keep warm.
- Meanwhile, whisk together buttermilk, tomato paste and vinegar. Season. Toss with greens, chicory and radishes. Transfer to a serving dish.
- Roll up omelette and cut into diagonal pieces. Arrange on salad.
