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Butternut, pumpkin seed and cream cheese omelette

Name: Stracciatella and strawberry salad with belle rose basil granita
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: strawberries, hulled and quartered 200g,Rose Champagne 1cup,icing sugar 100g,mint, torn 1t,stracciatella 180g,For the basil granita ,water 1 1/4cups,lemon juice 1/2cup,sugar 100g,basil leaves, torn 2

By Reuben Riffel

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

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

Method

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

This is a test recipe

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Butternut, pumpkin seed and cream cheese omelette

Butternut, pumpkin seed and cream cheese omelette

Ingredients

Method