- 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
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
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.
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.
Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.
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.