The Big Easy Winebar & Grill Durban’s Janine Fourie, shared her go-to meal with Buhle Mbonambi…


oil and butter

3 Eggs

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

Categories: Foodporn