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Storecupboard Omelette
Ingredients
A drizzle of olive oil or knob of butter
1 large onion, finely chopped
225g (8oz) cooked new potatoes, sliced - leftovers are ideal
125g (4oz) frozen petit pois, thawed
6 eggs, beaten
150g pack soft goat's cheese, sliced
With some leftover potatoes, a pack of goat's cheese, frozen peas and eggs you can make this for a quick supper or light lunch
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Method
1 Heat the oil or butter in a 25.5cm (10in) non-stick ovenproof frying pan and fry the onion for 6-8min until golden. Add potatoes and petit pois and cook, stirring, for 2-3min. Preheat the grill.
2 Spread mixture over the pan base and pour in beaten egg. Tilt the pan to coat the base with egg. Leave omelette to cook un-disturbed for 2-3min, then top with cheese.
3 Put the pan under a hot grill for 1-2min or until the egg is just set (no longer, or it will turn rubbery) and the cheese starts to turn golden. Season and serve immediately with a green salad.
EASY WAYS TO JAZZ IT UP
1 Use 100g (3½oz) sundried tomatoes instead of the new potatoes.
2 Throw in a handful of halved pitted black olives as you pour the egg into the pan.
3 Use any melting cheese, such as grated Cheddar, instead of goat's cheese.
Comments
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