Recipe of the Day: Heavenly Tomato and Loch Arthur Omelette with a Fennel, Raspberry and Cucumber Salad by Carina Contini 

For more information visit www.contini.com

Omelette serves 1, salad serves 4

Ingredients:

For the omelette:
3 large eggs
Salt and freshly ground black pepper
1 tbsp extra virgin olive oil
3 or 4 baby tomatoes, coarsely sliced
100g Loch Arthur cheddar

For the salad:
1 small fennel bulb
1 small cucumber, peeled, halved, deseeded and finely sliced
25g flat-leaf parsley leaves, coarsely chopped
25g basil or purple basil leaves, torn
100g raspberries
1-3 tbsp extra virgin olive oil 
1 tbsp raspberry vinegar or red wine vinegar
Salt and freshly ground black pepper

Method:

For the omelette:

1.    Break the eggs into a bowl and add a pinch of salt and pepper to taste. Heat the oil in a 20cm non-stick frying pan over a moderately high heat, then add the tomatoes. 
2.    Once the tomato skins start to melt but not caramelise, beat the eggs and add to the pan. 
3.    Once the egg starts to solidify around the edges, reduce the heat and very gently draw the edges of the omelette into the middle of the pan. 
4.    Cook for just one minute, until the base of the omelette is defined and cooked. 
5.    Grate the Loch Arthur cheddar on top and cook for another minute or so until the cheese has melted but the eggs are still quite soft. 
6.    Remove from the heat and roll the omelette onto a plate. That way the eggs remain soft and the omelette, light and airy. 

For the salad:

1.    Trim and finely slice the fennel.
2.    Put into a salad bowl with the cucumber, parsley and basil. Sprinkle the raspberries on top.
3.    Dress with the oil and vinegar, salt and plenty of black pepper. Taste for balance. If it’s too sharp, add a little more oil or salt. 
4.    Serve immediately.   
 

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk