Biltong and cumin boerenkaas omelette

This quick and easy-to-make biltong and cumin boerenkaas omelette is perfect for a tasty breakfast, lunch or dinner option, and pairs perfectly with a glass of Leopard’s Leap Shiraz. Recipe compliments of Leopard’s Leap.

Ingredients

• 3 Eggs
• 40 g Boerenkaas with cumin
• 30 g Beef biltong, sliced
• 1 tsp Olive oil
• 1 tsp Butter
• 10 g Wild rocket
• Salt
• Freshly cracked black pepper

Method

1. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
2. Place a small non-stick frying pan on a low heat.
3. Grate the boerenkaas with cumin and set aside.
4. Add 1 tsp of oil and 1 tsp of butter to the hot pan, then carefully pour in the eggs.
5. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around in the pan.
6. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle with boerenkaas and sliced biltong.
7. Using a spatula, ease around the edges of the omelette, then fold it over in half.
8. When the omelette starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
9. Sprinkle with wild rocket, give it a quick drizzle of olive oil and season with salt and pepper.
10. Serve with Leopard’s Leap Shiraz.