Dinner Sunday 20 August - Rocket & Parmesan Omelette

Rocket & Parmesan Omelette with Sauteed New Potatoes, Petit Pois and Grilled Tomato

2 cloves garlic, sliced
85g wild rocket
2 organic, free-range eggs
25g Parmesan cheese, grated

Spray an 8" non-stick skillet with a little olive oil. Add the garlic and saute until just beginning to take on a little colour. Add the rocket and cook until wilted - this will only take a minute or less.

Remove from the pan and reserve.

Beat together the two eggs with a tablepsoonful of water and make an omelette in the same pan.

When the omelette is barely set, add the cooked rocket to the pan and sprinkle the Parmesan cheese on top.

Pop under a hot grill under cheese is melted.

Fold and serve with 150g new potatoes, parboiled and sauteed until brown and crisp, grilled tomato (150g) and boiled petit pois (100g).

I always forget how nice something as simple as an omelette can be. Most people probably would not think of cooking rocket, but I think it is an unusual, peppery complement to the eggs.