recipes_Australia_Issue_130_May_2017

12 recipes+ MAY 2017

TOP TIP

Smooth ricotta

is sold in tubs

in the dairy

section of the

supermarket

Farmhouse Omelette

SERVES 8 PREP 10 minutes

COOK 20 minutes

60g butter, plus 20g extra

200g shaved ham, chopped

8 eggs, at room temperature

1 tablespoon thickened cream

⅓ cup freshly grated parmesan

50g baby spinach leaves

2 tablespoons bottled caramelised

onion

100g char-grilled marinated capsicum,

drained, sliced

125g cherry tomatoes, halved

150g smooth ricotta

1 tablespoon finely chopped chives

½ cup tomato relish, to serve

1 Preheat oven to 200ºC/180ºC

fan-forced. Melt butter in an ovenproof

frying pan over moderate heat. Cook

ham for 4 minutes or until beginning to

brown. Remove from pan. Whisk eggs

and cream in a bowl.

2 Heat extra butter in same pan. Pour egg

mixture into pan; cook for 4 minutes or

until egg is beginning to set around edges

of pan. Top with parmesan, spinach,

onion, ham, capsicum, tomato and then

dollops of ricotta.

3 Place frying pan in oven; bake the

omelette for 10 minutes or until just

set at centre. Sprinkle with chives.

Serve with tomato relish.

BUDGET

WINNER

$

A SERVE