Name: Ploughman’s omelette
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 6 eggs -; oil , for brushing or spraying -; 2 balsamic pickled onions , drained and thinly sliced -; 12 cherry tomatoes , halved -; 25g blue cheese , such as Stilton, coarsely grated -; celery sticks, to serve -; Little Gem lettuce , to serve -; radishes , to serve -; chutney , to serve -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Ploughman’s omelette

1. 6 eggs -

2. oil , for brushing or spraying -

3. 2 balsamic pickled onions , drained and thinly sliced -

4. 12 cherry tomatoes , halved -

5. 25g blue cheese , such as Stilton, coarsely grated -

6. celery sticks, to serve -

7. Little Gem lettuce , to serve -

8. radishes , to serve -

9. chutney , to serve -

How to cook deliciously - Ploughman’s omelette

1. Stage

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. Stage

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. Stage

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

4. Stage

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.