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