I admire my friend Bruce greatly, both as a chef and gardener. He tells me there is no greater pleasure than waking up early, grabbing a few fresh eggs from the chooks in his backyard, harvesting some vine-ripened tomatoes and a few herbs from the garden, then making the freshest breakfast ever. A nice coffee, a good view and a little time to let your troubles melt away – what more could you want?
1 tablespoon water
sea salt flakes
1 tablespoon extra virgin olive oil, plus extra for drizzling (optional)
100 g Persian feta, cut into bite-sized pieces
a handful of sorrel, washed and torn into small pieces
2 tablespoons dill sprigs
freshly ground black pepper
1. Preheat an overhead griller to high.
2. Crack the eggs into a mixing bowl, then whisk for 5–6 seconds until they are well mixed and slightly aerated. Whisk in the water and 1/2 teaspoon salt. Heat a heavybased, non-stick ovenproof frying pan over medium heat for a few seconds, then add the oil. Add the egg mixture to the pan and move it around with a flexible spatula, working from the outside edge to the centre to create folds as the egg cooks and firms. Drop the feta onto the omelette, then place under the griller for 3–4 minutes or until it is cooked, puffed and slightly golden.
3. Scatter the omelette with the sorrel and dill, then drizzle with a little extra virgin olive oil (if using) and season to taste with pepper. Serve.
From Cook With Us, by Gary Mehigan and George Calombaris. Published by Penguin, RRP $49.95.