ROCKET AND GRUYERE OMLETTE

Serve with salad and crusty bread. Add more veggies if you like, such as chopped peppers and onions. Serves 4

1 garlic clove, halved
1/2 tablespoons olive oil
5 oz rocket
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 lb Gruyere, cut into small cubes

Preheat your grill. Cook the garlic and oil in an ovenproof frying pan over medium heat, stirring occasionally, until they are golden, about 2 minutes. Remove the garlic and add the rocket. Cook, stirring, 1 to 2 minutes to wilt. Whisk together the eggs, salt, and pepper, then pour over the rocket and cook, undisturbed, over medium heat until almost set, about 5 minutes. Sprinkle the cheese on the top and place under the grill until eggs are just set and cheese is melted, 1 to 2 minutes.

ROCKET, GOATS' CHEESE AND SUNDRIED TOMATO SCRAMBLE

A decadent dish for brunch. Serves 3-4

8 eggs
 4 tablespoons single cream 
1 teaspoon olive oil
1/2 medium onion, minced 
2 large handfuls stemmed chopped rocket/mizuna 
1 tablespoon butter 
2 tablespoons finely chopped oil-packed sundried tomatoes (or black olives, 
roasted peppers etc) 
50-75g goats' cheese, crumbled or sliced

In a large bowl combine eggs, cream, and a dash of salt and pepper; whisk to combine. Heat oil in a medium non-stick frying pan over medium heat; add onion; sauté 2 minutes. Add rocket and sauté 30 seconds until it wilts. Remove to a plate. Wipe the frying pan, add butter, and heat over medium heat until it foams. Add eggs; stir constantly, gently pushing from side to side. Cook until eggs are still very moist with large curds, 2 to 3 minutes. Remove from heat and fold in rocket and sundried tomatoes; sprinkle with goats' cheese to serve.