handful grated or sliced cheese (cheddar, feta, ricotta or goat’s cheese work well)
I always have eggs and cheese in the fridge,
and this thick omelette is easy to whip up.
Simply use whatever veg you have to hand
– aubergine, sweet potato, tomato and
cooked potato are all good choices.
Trim the ends off the courgette, then cut into slices about the thickness of a £1 coin. Heat the oil in your smallest non-stick frying pan (around 20cm). Tip in the courgette and cook for a couple of mins, just until it starts to turn golde. Break the eggs into a bowl and beat with a fork. Season with a little salt, if you like.
Add the peas to the pan, then pour in the eggs and sprinkle with the cheese. Turn the heat down really low and cook for
about 10 mins until the egg has almost set. In the meantime, heat the grill to high. 3 After 10 mins on the hob, pop the pan under the hot grill for a min or two until all the egg has set. Place a cutting board or plate over the pan and flip over. Cut the omelette into wedges and serve warm, or leave to cool and serve with salad or coleslaw. Can be kept in the fridge for up to 3 days.