4 medium farm fresh eggs
75mL cool water
40g shredded light mozzarella cheese
250g butternut pumpkin
10mL canola oil
1/4 Spanish onion
5g cumin powder
5g cumin seeds
Sea salt and freshly ground black pepper
50g marinated feta
In a small to medium bowl, crack and add eggs.
Add cumin powder and a pinch of salt.
Add cool water and whisk till the eggs and water come together.
Cut the pumpkin into small squares, preferably about 1 cm in size.
Place them in a heatproof bowl and cover with boiling water for 5-7 minutes,
Drain the pumpkin through a colander and set aside to drain and dry.
Finely dice the Spanish onion.
Place a small frying pan on a medium heat for about 1-2 minutes, or until the pan is hot,
Add oil to pan Using the canola oil over add it to the pan to assist the omelette not sticking, you can also use a non-stick pan on a medium heat.
Add the dry pumpkin squares, cook to allow colour and caramelisation with a focus on the heat as to not to burn the pieces.
Cook with controlled heat for about 5-7 minutes,
Then reduce heat, add the finely diced Spanish onion, continue to cook and toss till onion is cooked clear,
Add the cumin seeds and toss for less them a minute,
Add the omelette mix, you don't need to toss or fold your omelette, just reduce the heat.
You will see the omelette slowly cooking from the bottom up, once this is happening you can add 1/3 of your garish mix, the feta and shallots,
Carefully place the omelette under a grill on high heat and cook from the top down, You are also looking to create colour on the surface.
Once cooked through, use a spatula to carefully remove the omelette and place it on some great grilled sourdough, or bread of your choice.
Then place the remaining garnish over the top,
Credits: AGFG Resident Chef, Shawn Sheather
Photo Credits: AGFG Resident Chef, Shawn Sheather