Ploughman’s omelette

Ploughman’s omelette

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(1 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
Reinvent the ploughman's lunch by swapping the bread for an omelette for a gluten-free weeknight dinner - just add your favourite pickle

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal316
  • fat22g
  • saturates8g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein23g
  • salt1g


  • 6 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • oil, for brushing or spraying
  • 2 balsamic pickled onions, drained and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 12 cherry tomatoes, halved
  • 25g blue cheese, such as Stilton, coarsely grated
  • celery sticks, to serve



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • Little Gem lettuce, to serve
  • radishes, to serve



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • chutney, to serve
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…


  1. Beat 3 eggs with a large whisk. Season with a little salt and some ground black pepper. Brush or spray a small non-stick frying pan (the diameter of the base needs to be about 19cm) with oil and place over a medium-high heat.

  2. Pour the egg mixture into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre 6 or 7 times, working your way around the pan.

  3. Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.

  4. Carefully loosen the sides with a heatproof palette knife and slide the omelette onto a plate, folding in half as you go. Make the second omelette in the same way. Add celery sticks, Little Gem lettuce, radishes and a small pot of chutney to each plate, then serve.

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