1 (easily scaled up)
Salt & pepper
Oil or butter
A couple of handfuls of veg - quick cook (fresh greens, frozen peas/sweetcorn, halved cherry tomatoes, sliced mushrooms, etc) or leftover cooked
Optional extras: grated cheese, crumbled feta, fresh or dried herbs of choice, leftover cooked meat
Veg Portions / Serving:
Everyone should know how to make a basic, adaptable omelette. It’s such an easy way to get a healthy, veg-packed breakfast on the table quickly, not to mention an excellent way to use up sorrier-looking veg to save it from being wasted!
Whisk the eggs with a pinch of salt and a few grinds of pepper in a bowl or jug. Add a tablespoon of oil or butter to a small frying pan and heat over medium heat until starting to sizzle. Fry the veg for a few mins (quick cook until cooked, leftover cooked veg until piping hot). If using any leftover meat, add at this point to heat through, too.
Set the veg (and meat, if using) aside in a bowl while you pour the eggs into the pan and swirl gently to cover the whole base of the pan. Allow to cook for a few seconds, gently scraping some of the egg from the outer edges into the centre and tilting the pan to pour the uncooked egg to fill the gaps it leaves, making sure it cooks through.
Take off the heat just before it’s completely cooked through and add the hot veg and any extras. Gently fold the omelette in half with a spatula and ease onto a plate. Eat immediately.