Ingredients
- a drizzle olive oil or knob of butter
- 1 large onion, finely chopped
- 225g (8oz) cooked new potatoes, sliced — leftovers are ideal
- 125g (4oz) frozen petit pois, thawed
- 6 eggs, beaten
- 150g pack soft goats cheese, sliced
Method
- Heat the oil or butter in a 25.5cm (10in) non-stick ovenproof frying pan and fry the onion for 6-8 minutes until golden. Add potatoes and petit pois and cook, stirring, for 2-3 minutes. Preheat the grill.
- Spread mixture over the pan base and pour in beaten egg. Tilt the pan to coat the base with egg. Leave omelette to cook undisturbed for 2-3 minutes, then top with cheese.
- Put the pan under a hot grill for 1-2 minutes or until the egg is just set (no longer, or it will turn rubbery) and the cheese starts to turn golden. Season and serve immediately with a green salad.
Notes
You can add a few basic ingredients to transform a plain omelette into a feast. Grated cheese can also be used as a topping alternative.