QUATTRO STAGIONI OMELETTE

QUATTRO STAGIONI OMELETTE

A great classic pizza that I’ve transported to omelette. The big strong flavours that come from black olives and marinated artichokes counter balance the rich egg, wild mushrooms and salty ham.

INGREDIENTS

SERVES: 2-4

6 whole free range eggs

1tbsp herb de province

25g butter

Salt and pepper to taste

2 x balls mozzarella cut into dice

4 slices of parma ham

8 marinated baby artichokes, cut in half lengthways

1 large handful of black pitted olives

2 large handful of button mushrooms cut into quarters

Olive oil to cook and garnish

2tbsp fresh picked oregano

250ml passata

2tbsp tomato puree

4 cloves of grated garlic

METHOD

1: Place the passata, grated garlic and tomato puree into a pan and reduce down to a thick paste over a medium heat. This will take about 8-10 minutes. Remove from the heat and leave to cool.

2: Whisk together the eggs, herb de province and the salt and pepper. Heat up a non-stick ovenproof 24cm frying pan. Add a drizzle of oil and then the 25g of butter.

3: When the butter has melted, pour in the egg mix. Stir gently until the egg is almost fully cooked. Remove from the heat.

4: Spread over the reduced tomato base. Place the olives into one quarter of the egg mix. Then fold the ham into a separate quarter, then into the third quarter place the artichokes. Fill the last quarter of the ‘pizza’ with the mushrooms.

5: Drizzle with olive oil.

6: Place the torn mozzarella on top and then place the whole pan into a pre-heated oven at 200°C and bake for 10-12 minutes until the cheese has melted and the egg is fully set. Remove from the oven and sprinkle on the fresh oregano.

 

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INGREDIENTS

SERVES: 2-4

6 whole free range eggs

1tbsp herb de province

25g butter

Salt and pepper to taste

2 x balls mozzarella cut into dice

4 slices of parma ham

8 marinated baby artichokes, cut in half lengthways

1 large handful of black pitted olives

2 large handful of button mushrooms cut into quarters

Olive oil to cook and garnish

2tbsp fresh picked oregano

250ml passata

2tbsp tomato puree

4 cloves of grated garlic

METHOD

1: Place the passata, grated garlic and tomato puree into a pan and reduce down to a thick paste over a medium heat. This will take about 8-10 minutes. Remove from the heat and leave to cool.

2: Whisk together the eggs, herb de province and the salt and pepper. Heat up a non-stick ovenproof 24cm frying pan. Add a drizzle of oil and then the 25g of butter.

3: When the butter has melted, pour in the egg mix. Stir gently until the egg is almost fully cooked. Remove from the heat.

4: Spread over the reduced tomato base. Place the olives into one quarter of the egg mix. Then fold the ham into a separate quarter, then into the third quarter place the artichokes. Fill the last quarter of the ‘pizza’ with the mushrooms.

5: Drizzle with olive oil.

6: Place the torn mozzarella on top and then place the whole pan into a pre-heated oven at 200°C and bake for 10-12 minutes until the cheese has melted and the egg is fully set. Remove from the oven and sprinkle on the fresh oregano.

 

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SEEN IN

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TOM KERRIDGE’S DOPAMINE DIET (2017)

These are recipes that don't feel like diet food and can be shared with friends and family. Give it a go and lose weight the Dopamine Diet way.

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