Fridge full of leftovers after your last big party? Brunch the next day is a cinch with a bit of advice from Saint Peter chef Josh Niland, who shares his recipe for a fluffy omelette.
1.Preheat oven to 200C. Half-fill a wide shallow saucepan with water, then place over a medium heat. Bring to a simmer then reduce heat to low. Crack eggs into a very clean stainless steel mixing bowl and add 1 tablespoon of warm water. Place bowl over saucepan and whisk vigorously until eggs have nearly tripled in volume and have thickened slightly. Remove from the heat and set aside.
3.Wipe out the frying pan then return to medium heat and add remaining butter. Heat until butter begins to foam, but don’t allow to turn brown. Quickly whisk omelette filling then pour into the pan. As omelette starts to cook, shuffle pan from side to side and top to bottom to make sure the mix doesn’t stick. After 1 minute, add prawn mixture to the centre of the omelette then place pan in oven.
4.Meanwhile, combine dressing ingredients in a bowl and set aside.
5.When egg is just set (4-5 minutes), remove frying pan from oven, slide omelette onto a warm plate and spoon over dressing. Season to taste and garnish with extra leaves.
If chardonnay vinegar is unavailable, substitute white wine vinegar and add a pinch of sugar. Don’t throw away your prawn shells. Use them to make prawn oil that you can drizzle over pasta or turn them into a base for a prawn soup.
