Rise & Shine!

Brekkie stars so good you'll want them any time of the day

CAULIFLOWER & BRIE OMELETTES

SERVES 4 PREP 10 MINS COOK 15 MINS

• 90g butter

• 1 leek, trimmed, washed well, finely chopped

• 2 1/2 cups cauliflower florets, processed to crumbs

• 8 eggs, beaten

• 1/4 cup chopped parsley leaves

• 125g brie, thinly sliced

SALAD

• 3 roma tomatoes, finely chopped

• 1 small red onion, thinly sliced

• 1/4 cup micro chervil,

• extra-virgin olive oil, for drizzling

1 In a 15cm non-stick frying pan, melt 30g butter on medium. Add leek and saute 4-5 mins until tender. Transfer to a plate to cool. Wipe pan clean.

2 SALAD Meanwhile, in a small bowl, combine all ingredients. Season. Set aside, covered, until ready to serve.

3 In a medium bowl, combine cauliflower with leek, eggs and parsley. Season to taste.

4 In same frying pan, melt 10g butter on medium heat until foaming. Pour 14 egg mixture into pan, swirling to cover base evenly.