Campion omelette

Preparation

Remove any dry or yellowish leaves from the campion and also remove any harder stems.

Wash well in abundant cold water and leave to drain.

Heat a pot with a little water in the bottom and a bit of sea salt. You only have to cover the bottom of the pot.

When the water is boiling, add the campions and toss them around so they come into contact with the hot water. Leave it on a very low heat for 2/3 minutes.

Take them out and drain, cooling them with abundant cold water (the colder, the better) and leave to drain well.

Separately, peel the garlic and place it in a mortar with a little cumin, a few peppercorns and a pinch of salt. Grind well to make a paste. Add a little olive oil and stir.

Heat a frying pan and add the crushed garlic, cumin, peppers and oil to it. Let the paste from the morter cool a little along with the campions, which we will add and sauté a little. 

In a bowl, beat the eggs well and add all of the campion sauté and the fried paste and mix it up with the beaten eggs.

Pour the eggs and the campions into the frying pan. Leave to become firm on the bottom and turn using a plate or flipping the omelette over in the frying pan to let the other side become firm.

When it is golden on both sides, serve on a bed of leaves with slices of fresh tomato.