Herb Omelette With Chicory Salad - cooking recipe

Ingredients

2 None eggs
4 stalks fresh chives, chopped
4 sprigs fresh flat-leaf parsley, leaves finely chopped
1 tsp oil
75 ml buttermilk
1 tsp tomato puree
1 tbsp white wine vinegar
50 g baby leaf salad
1/2 head red chicory
3 None radishes, halved

Preparation

In a bowl, whisk together eggs and herbs. Season. Heat oil in a nonstick frying pan. Add eggs and cook over medium heat, turning once, until set. Remove from pan and keep warm.
Meanwhile, whisk together buttermilk, tomato paste and vinegar. Season. Toss with greens, chicory and radishes. Transfer to a serving dish.
Roll up omelette and cut into diagonal pieces. Arrange on salad.