Lifestyle
Biltong and cumin boerenkaas omelette
Experience the ultimate indulgence with this biltong and cumin boerenkaas omelette, paired with a glass of full-bodied Leopard's Leap Shiraz.
![Biltong and cumin boerenkaas omelette](https://images.caxton.co.za/wp-content/uploads/sites/121/2023/05/biltong-and-cumin-boerenkaas-omelette-780x470.jpg)
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
- 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.
- Place a small non-stick frying pan on a low heat.
- Grate the boerenkaas with cumin and set aside.
- Add 1 tsp of oil and 1 tsp of butter to the hot pan, then carefully pour in the eggs.
- Tilt the pan to spread them out evenly, using a fork to swirl the eggs around in the pan.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle with boerenkaas and sliced biltong.
- Using a spatula, ease around the edges of the omelette, then fold it over in half.
- When the omelette starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
- Sprinkle with wild rocket, give it a quick drizzle of olive oil and season with salt and pepper.
- Serve with Leopard’s Leap Shiraz.