Cavalo Nero Omelette with Feta and Dill

Cavalo nero is in season, its ludicrously good for you, and its versatile and delicious. Whats not to like? I picked up a bunch at the market yesterday and I woke up craving it this morning.

This is a breakfast that will make you feel good all day.

If you cant get cavalo nero, use silverbeet instead.

Serves 1

• 2 eggs
• 3-4 cavalo nero leaves
• 1 small shallot (spring onion), finely sliced
• About a teaspoon of chopped fresh dill
• A chunk of feta about a quarter of a cup
• 1/4 cup water

Step 1.

Cook the cavalo nero. Wash the leaves, place in a saucepan with about an inch of water in the bottom, put a lid on, and cook over a medium for about 10 minutes. The leaves will steam soft.

Step 2.

While the leaves are steaming, in a bowl, beat the eggs, dill, shallots, feta and water to combine. Season with pepper, you shouldnt need salt as the feta will take care of that.

Step 3.

Remove the leaves from the pot and drain. Chop and add to the egg mixture.

Step 4.

Heat some oil in a frying pan with a lid. Pour the mixture in, turn heat down to low, place a lid on the top and let it cook for about 5-7 minutes, checking to make sure its not burning and that its cooking through. You can turn it if you like, but I dont like to risk breaking it, so I put the pan under the grill for a few minutes at the end.

I like to serve this with something fresh and contrasting, like a tomato, basil and balsamic salad.

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