Finger Food & Dips

Japanese Omelette with Wasabi Mayonnaise and The Original™ Grape Tomatoes

Guests will love these flavoursome vegetarian treats.

Serves 6
Prep Time: 5 minutes.
Cooking Time: 10 minutes plus 45 minutes' chilling time.

Ingredients

• 1 punnet The Original™ grape tomatoes, halved
• 3 eggs
• 30g butter
• 100ml egg mayonnaise
• 1tsp wasabi paste
• Red basil leaves to garnish
• Pinch salt

Cooking Instructions

• Whisk eggs with 30ml water and a pinch of salt.
• Melt butter in a non-stick fry pan and pour in 1/3 of egg mix. Tip pan to distribute egg thinly across the pan. When set, turn onto a plate.
• Repeat so there are three omelettes. Stand to cool.
• Combine mayonnaise and wasabi and mix well. Lightly spread mix on each omelette, reserving 50ml.
• Place a piece of plastic wrap on bench. Layer omelettes on top.
• Place tomatoes down the centre of the omelette, reserving 12 halves, and using the plastic wrap, roll into a sausage shape. Chill for 45 minutes.
• Leaving plastic wrap in place, slice into 12 rounds. Then remove plastic.
• To serve, drizzle each slice with wasabi mayonnaise, top with a halved grape tomato and red basil leaves.