Name: Creamy omelette with Parma ham
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Starters & Light meals
Ingredients: extra-large free-range eggs 4,salt, to taste ,freshly ground white or black pepper , to taste ,butter 2T,olive oil 1T,slices Parma ham 2,Woolworths trout caviar 1T,Woolworths La Rochelle medium-fat cream cheese 1T,crispy bread or buttered toast, for serving

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Butternut, pumpkin seed and cream cheese omelette

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

1/4 butternut, sliced
Butter
3 large free-range eggs
Parmesan
handful mixed seeds (pumpkin, sesame, mustard, chilli)
Sage leaves
Cream cheese

Method

Cook the butternut in a frying pan in a little butter. Remove from the heat when tender and caramelised.

In a separate pan, fry the seeds and sage in a knob of butter over a low heat. Remove from the heat when browned and fragrant. 3 Heat a little butter in the pan you used to cook the butternut.

Break the eggs into a bowl and whisk lightly.

Pour the eggs into the pan and cook over a medium heat. Once the egg is nearly cooked underneath, but still runny on top, place the butternut on one half of the omelette.

Top the butternut with a generous spoonful of cream cheese.

Gently fold the other half of the omelette over the top of the butternut and cream cheese. Transfer to a plate.

Sprinkle the seeds and sage over the omelette and top with shavings of parmesan. Serve hot.

For a step-by-step video with Reuben Riffel on how to make his Butternut, pumpkin seed and cream cheese omelette, click the link: Butternut, pumpkin seed and cream cheese omelette video

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