Country Living in Southern Africa

My post about the Tarragon yesterday inspired this recipe.

Purple Onion, Butternut & Tarragon Omelette

Ingredients:

Eggs to make the omelettes

1/2 Purple onion, sliced

1/4 of a small butternut, diced into small blocks

4 Strips of shoulder bacon, diced into small blocks

2 twigs of fresh tarragon

Mascarpone style cream cheese

Salt & Pepper to taste

Method:

Lightly panfry the sliced purple onion, butternut and add the bacon when the first ingredients starts to soften. Continue to fry until the butternut is completely soft. Make sure you dice your butternut very fine, otherwise it won’t soften quick enough. Remove from heat and cover. Make the omelettes. I broke off 5 tarragon leaves and sprinkled them into the omelettes as the were cooking. Place the filling in the omelettes and add 1 or 2 spoons of mascarpone cheese. Cover the omelette and garnish with a few purple onion rings and the rest of the tarragon. Serve immediately.

Liza M Roux ©