The Big Easy Winebar & Grill Durban’s Janine Fourie, shared her go-to meal with Buhle Mbonambi…
oil and butter
20ml Fresh Cream
80g Sliced beef biltong
6 Sundried tomatoes
15 ml Cream cheese
Salt and pepper
Fresh rocket leaves
Add oil and butter to a pan.
Whisk up 3 eggs and cream. In a non stick pan pour egg mixture in to pan.
When half cooked, add chopped sundried tomatoes, biltong and dollops of cream cheese and seasoning.
Fold omelette over and ensure its fully cooked, serve with fresh rocket leaves