For the dressing:

3 Tbs olive oil

2 Tbs balsamic vinegar

1 pinch salt, to taste

1 pinch freshly ground black pepper, to taste

For the omelette:

25 g butter

4 medium eggs

55 g rocket, chopped roughly

100 g mixed salad leaves

55 g walnut halves, toasted and broken roughly

1

In a bowl whisk together the oil, balsamic vinegar and seasoning. Set to one side.

2

Crack the eggs into a small bowl and whisk to break up. Season well and add 1 tbsp water.

3

Heat the butter in a large frying pan until foaming. Add the rocket and cook gently until just wilted.

4

Pour in the omelette mix and cook until golden brown underneath but slightly soft and clear on the top.

5

Toss the salad leaves, the dressing and walnuts together. Arrange on two large dinner plates.

6

Roughly cut the omelette into pieces and place on the dressed salad leaves.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.