- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 bunches broccolini
- butter (for cooking hazelnuts)
- ¼ cup hazelnuts
- salt and black pepper
- 6 free-range eggs
- ¼ cup (60 ml) milk
- oil, for cooking
- cheese of choice
- sourdough toast, to serve
- ¼ cup basil leaves, to serve
Instructions
- Bring a large saucepan of water to the boil. Cook the broccolini for 2 minutes, or until tender-crisp. Remove the broccolini to a large bowl of ice water to halt the cooking process. Drain, and set aside.
- Melt a small knob of butter in a large frying pan over medium heat. Add the hazelnuts and toast for 3-4 minutes, or until lightly golden. Add the broccolini and toss in the buttery hazelnuts. Season with salt and pepper.
- In a medium bowl, whisk the eggs with the milk.
- Heat a second large frying pan with a drizzle of oil. Add the eggs and allow to cook until the edges of the omelette begins to solidify. Add the broccolini hazelnut mixture with some cheese (if using). Serve with toasted sourdough and basil leaves.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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