Gruyere and tarragon omelette, served with red pepper salsa

Babiche Martens

When it comes to making a good omelette, the key is heating the butter until frothing in the pan before tipping in the eggs in one pour. If I have tarragon, I can’t resist adding it — but it’s not essential, other herbs will do.

For the red pepper salsa

1	Pepper, roasted, sliced thinly (Main)
2 Tbsp	Red onions, finely chopped
1 Tbsp	Capers
2 Tbsp	Black olive, chopped
1 tsp	Lemon zest
2 Tbsp	Lemon juice
2 Tbsp	Olive oil

For the omelette

2	Eggs (Main)
2 Tbsp	Cold water
1 pinch	Salt, and pepper
1 Tbsp	Butter
1 Tbsp	Chives, chopped
1 Tbsp	Chopped tarragon
¼ cup	Grated gruyere cheese (Main)

Directions

1. Firstly make the salsa. Into a small bowl place the pepper, onion, capers, olives, lemon zest and juice, oil and salt and pepper to taste. Mix well and leave to marinate together for at least 30 minutes. (Makes 1 cup).
2. To make the omelette whisk the eggs, water, salt and pepper together well.
3. Melt the butter in a small frying pan until starting to froth. Pour the eggs in, then using a fork draw to the centre to help it cook evenly. Add the chives, tarragon and gruyere. When the cheese has melted flip the omelette in half and slide on to your plate.
4. Serve with a good dollop of salsa.

More of Angela's egg meals:

• Bean smash with mushrooms and poached eggs
• No yeast bread