Recipes by type‎ > ‎Vegetarian‎ > ‎

Spinach (or anything) omelette

I think I have become a little too over reliant on serving boiled or scrambled egg, delicious though these are.  This is relatively easy to make, especially if you prepare the extras in advance in any odd 10 minute slots of peace and quiet you are given through out the day.  I have suggested all sorts of fillings and obviously this list is not exhaustive - use your imagination! Use what ever seasonal vegetable you have lurking around.  This serves 2 and a half bellies.   I almost didn't include this, as I am sure you all have your own ways of making the perfect omelette. - it is such a personal method.  Here's mine. 
  • 1 small onion (or shallot or salad onion) chopped very small
  • 1 large knob butter, dash of olive oil
  • cooked filling:  e.g. mushrooms, red/ yellow/ green pepper, grated courgette, tomatoes (deseeded and chopped small - save the seedy bits for putting in a casserole or ragu?)
  • 4 eggs
  • splash of milk, or a good chance to use up cream or creme fraiche if you have any
  • seasoning
  • raw filling: spinach/ rocket/ brassica/ Russian kale, ham 
  • large handful of cheddar or red leicester cheese, grated
  1. Fry the onion in the butter and olive oil in a non stick frying pan.  After a few minutes add anything that needs cooking.  This can be set aside until you want to cook the omelette. When you are ready to cook, heat again until the butter and oil are hot.  
  2. Whisk the eggs and add the milk (or cream). Season to taste.
  3. Pour the egg/milk mixture over the cooked filling ingredients. Lower the heat of the hob. Swirl around the frying pan. Gently push the egg mixture as it cooks towards the centre and then tilt the pan to spread the egg around the pan.  Continue to do so a couple of times.  
  4. Sprinkle the other raw filling ingredients that you choose to use on top and then the cheese.
  5. Place under a hot grill until the omelette is cooked through and the cheese is bubbling. 
  6. Serve in slices.