This recipe is inspired by Jamie Oliver "Food Revolution Day" What is Food Revolution Day?
"In essence, the Food Revolution is about each and every one of us taking a stand. And that doesn’t mean we all need to make radical changes – we all have the power to contribute to the bigger picture simply by making the effort to act positively in small profound ways, whether that’s cooking with our kids, reading up on current food issues, sharing what we learn with those around us or buying a better product that supports a fairer system – it all counts. It’s about building a community of people – experts, parents, communities, policy makers, activists, scientists, you, me – and turning that collective noise into a powerful movement, harnessing technology to elevate our voices into one loud, united choir" - Jamie Oliver.
a small handful of Rosalie Chevre
4 Good quality Eggs
2 small bunches of soft herbs
mix of any of the following : mint, parsley, dill, chives, tarragon or basil
a little butter or coconut oil
a good grating of lemon zest
a handful of shredded spinach or greens
Get all your ingredients and equipment together. You need a large non-stick frying pan.
Crack your eggs into a bowl, add a healthy pinch of salt and a good bit of freshly ground black pepper and whisk with a fork. Finely chop all the herbs and add them to the eggs.
Heat your frying pan on a medium heat and once it’s hot add the butter or oil, allow it to bubble, then lift and tilt the pan so the butter covers the surface. Put it back on the hob, then, with the fork still nearby, pour the eggs into the pan and allow them to sit untouched for 20 seconds or so, until they begin to set. Now use the fork to pull the omelette away from the edge of the pan into the middle, angling the pan so the egg runs back into the bit you have just exposed. Do this another five or six times in different places so you have undulating waves of sunshine-yellow egg. Now leave your omelette to cook until it is almost set, which should take a minute or two.
If you are going to fill your omelette, now is the time. Scatter the fillings on one half of the omelette, then flip the other side over to form a half-moon shape and cook for another 30 seconds.
Your omelette should be just set in the middle, still soft and curdy, just turning golden in patches on the outside. Once it’s perfect, slide the omelette out of the pan on to a warm plate and serve immediately with a shock of dressed salad.
To Serve:a couple of handfuls of rocket or watercress
Photo and recipe by Anna Jones