Garden omelette

We always make this omelette when we have a glut of eggs. It’s so satisfying to eat dinner and know most of it was produced less than 20 feet away from you – I’m sure that knowledge makes it taste better!

When ever I make omelette I think of the lion egg advert  - ‘eggs, fast food and good for you’. I agree.

Now. To get the perfect garden omelette the rules are: It must contain cheese, good quality eggs, something red and something green and a type of onion.

I made the above omelette with 7 bantam eggs (4 normal eggs), 1 table spoon of milk, chives, 4 spring onions, a handful of spinach beet (you can use normal spinach too)  2 roasted red peppers, a slice thick slice of cheddar cheese cut into chunks, half a courgette thinly sliced, salt and pepper, 2 table spoons of oil.

Pour the oil into a frying pan and heat. Add all of the veg.

Break your eggs into a jug, add the milk and a good pinch of salt and pepper, mix with a fork to combine.

When the veg are cooked pour over the egg mix, keep the pan on a medium heat. Scatter your cheese chunks over the egg mix. When the egg is starting to solidify put the whole thing under the grill for a couple of minutes until it starts to turn golden.

Serve with salad or chips (or both!)

 So quick, easy and healthy. Let me know what your favourite ingredients are, Jane