2 tablespoons olive oil
Half an onion, chopped
Couple of cloves of garlic, chopped
Half a courgette, chopped
150g potatoes, chopped into chunks and cooked
40g frozen peas, thawed
50g mushrooms, sliced
3 cherry tomatoes, cut into quarters
1 tablespoon of milk (I used soy milk)
40g mature cheddar cheese, grated
Black pepper to season
What to do:
Heat the oil in a frying pan. Add the onion, garlic, courgette, mushrooms and cooked potatoes.
Cook for about 4 minutes, stirring frequently.
Stir in the peas.
Beat the eggs and milk together, season with the black pepper. Add half of the grated cheese and the tomatoes.
Pour the egg mixture into the frying pan and cook on a low heat for about 8 minutes until the base is set.
Sprinkle the remaining cheese on top and cook for a further 5 minutes or so.
Remove from the hob and allow to cool for 10 minutes so that the omelette is easier to cut into wedges.
Although my recipes are generally “for one”, this will easily serve two or three people with a nice salad. The joy of this recipe, though, is that it is equally delicious hot, warm or cold so you can be really selfish and devour it all to yourself for breakfast, lunch, dinner and/or supper. And trust me, you’ll want to!