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
Delicious.
This looks so beautiful and all from the garden
Yum!
It tasted really good too! Jane
Wow, what a yellow omelette! It shows you have your own fresh eggs. Have you ever kept bhramas? They are the best
No i’ve never kept them before. I find chicken keeping a bit addictive – I want one of every breed! Jane
Looks great, what camera do you use – great foodie photos. Lucy x
It’s a Cannon – I will find out the exact model code for you, Jane