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French Omelette with a Mignonette Lettuce, Rocket, Pecan and Pear Salad
Recipe by Lily
Try this tasty recipe at home!
- Steps
- Ingredients
Steps
- For vinaigrette, whisk together lemon juice, oil and vinegar in a small bowl.
- For salad, lightly fry pecans in a small frying pan with a dash of oil and a pinch of sugar. Remove from pan and cool. Toss pear and lettuce with dressing in a salad bowl.
- Grate cut side of halved tomatoes on the large holes of a box grater. Discard tomato skin. Place grated tomato, chopped spring onions, garlic and water in a small saucepan. Add a pinch of salt and freshly ground black pepper and reduce until thickened.
- For omelette, sauté mushrooms briefly in butter with thyme and season lightly with salt and pepper. Whisk eggs together in a small bowl with a fork. Heat one heaped teaspoon of butter in an omelette pan until it sizzles.
- Pour in beaten eggs. Using a silicone spatula, quickly move cooked mixture from edges of the pan to the centre, allowing uncooked eggs to run in spaces
- While eggs are slightly runny, spoon on the mushrooms and grated cheese. Fold omelette and turn onto serving plate. Pour over the tomato sauce.
- Brush the bread with oil and rub with garlic clove. Toast on a hot grill pan until grill marks appear.
- Serve omelette with toast and salad on the side. Spoon a little of the sauce over the omelette.
