Written by Jeanette Smith 1st June 2020
Cheap, easy and filling. Oh, and so, so versatile.
You can have this as a breakfast, a light snack, or bulk it out and make a whole dinner.
For my little breakfast omelette for one person, here’s what I used.
- 1 egg
- 2 slices red pepper, chopped
- 1 spring onion, sliced
- 2 mushrooms, chopped
- Slice of cheese, chopped or some grated
- Salt and pepper to taste
Fry the vegetables in a little butter or frylite to soften them.
Beat the egg with a little salt and pepper (according to taste). Add in the chopped or grated cheese.
Add the egg mix to the pan with the vegetables, moving the pan around to get the mix even.
Let it cook on a low heat to avoid burning the bottom. Once cooked, either flip over (not an easy task if you ask me), or place it under a hot grill to cook the top.
Serve and enjoy.
- Add meats such as chopped ham
- Make a true breakfast omelette by adding cooked sliced sausage, cooked chopped bacon, tomatoes, black and white puddings and hash browns or potatoes.
- For a large dinner, you’d need sufficient eggs for everyone. So 12 would do my lot. Plus whatever else you’re putting in it. Adjust cooking time accordingly.
- Serve with rocket and spinach or a side salad.
- Why not try a Spanish omelette (made with potatoes, onions and milk)
- If you don’t have enough eggs, you can make an egg and milk mix. It just doesn’t go as fluffy.