RECIPE STEP-BY-STEP
COSTA’S CLASSIC OMELETTE
As long as there’s silverbeet to harvest, and eggs to collect from his girls, Costa has the makings of an easy meal. Here’s how he throws together an omelette. 2 stalks of silverbeet or other greens knob of butter 2 eggs salt & pepper spices or seeds (optional), for flavour sauerkraut or other accompaniments (optional), to serve
FINELY CHOP the silverbeet stalks and chop the leaves. Melt half the butter in a frypan over medium heat.
MELT remaining butter in pan. Pour in egg, rotating pan for even coverage. Add silverbeet to one side of the omelette.
LIGHTLY WHISK eggs, and season to taste. Add extra flavouring, such as sesame seeds, if you wish. Set aside.
GENTLY NUDGE the edges of the omelette towards the centre to make it ‘crumple’, until just cooked.
SAUTE silverbeet in melted butter, stirring, for one minute. Remove from the pan and set aside.
SERVE omelette with sauerkraut or any other accompaniments you would like to add, then tuck in!