Great tasteful omelet

Great omelet

Utilize whatever veg you have available, alongside eggs and drain, to effectively throw together a great omelet

Fixings

• 1 courgette

• 1 tbsp olive oil

• 4 eggs

• half a teacup solidified peas (no compelling reason to defrost)

• handful ground or cut (cheddar, feta, ricotta or goat's cheddar function admirably)

Strategy

1. Trim the finishes off the courgette, then cut into cuts about the thickness of a £1 coin. Warm the oil in your littlest non-stick skillet (around 20cm). Tip in the courgette and cook for a few mins, just until it begins to turn golde. Break the eggs into a bowl and beat . Season with somewhat salt, on the off chance that you like.

2. Add the peas to the container, then pour in the eggs and sprinkle with the cheddar. Turn the warmth down truly low and cook for around 10 mins until the egg has practically set. Meanwhile, warm the flame broil to high. 3 After 10 mins on the hob, pop the dish under the hot flame broil for a min or two until all the egg has set. Put a cutting board or plate over the skillet and flip over. Cut the omelet into wedges and serve warm, or leave to cool and present with plate of mixed greens or coleslaw. Can be kept in the cooler for up to 3 days.

• Recipe Tip

I generally have eggs and cheddar in the cooler, and this thick omelet is anything but difficult to throw together. Essentially utilize whatever veg you need to hand – aubergine, sweet potato, tomato and cooked potato are all great decisions.