Mega-Omelette

We started ‘meatless Fridays’ to avoid the temptation of the evil Friday night takeaway that had become our mainstay. After a long week teaching, I resent having to cook when I get home on a Friday night and I needed something that was effortless, quick and very tasty as well as being speedy to prepare and cook. This Mega-Omelette is my ultimate fast food and can be prepared and ready to eat in about 10 minutes.

6 large eggs

1 packet asparagus (chopped)

1 medium onion (sliced)

4-5 chestnut mushrooms (sliced)

1 pointy red pepper (sliced)

2-3oz grated cheddar cheese (goat’s cheese also works well)

salt and pepper

1 tsp coconut oil

Serves 2-3

Preheat the grill on the highest setting. Using a frying pan that you can put under the grill safely, fry the onion, asparagus and pepper in the coconut oil. After 2-3 minutes add the mushrooms and fry for another couple of minutes while you beat the eggs. Season the vegetable and pour over the egg mixture. Keep the omelette on a high heat and use a spatula to slowly scrape the setting egg mixture into the middle to aid cooking. When the egg is still runny on top leave the omelette to set (or you’ll end up with scrambled egg – which would be just as tasty!). Once the bottom has started to brown (when the edges of the omelette will be beginning to brown the bottom will be too. Pop the omelette under the grill to finish off cooking the top. Then sprinkling over the grated cheese and allow it melt under the grill for a minute or two.

I like to sprinkle Sumac over the omelette to add an interesting twist and my husband likes to drizzle Balsamic Glaze over his.

This can be eaten on its own or you could serve it with a simple salad.

 

 

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Red Pepper Tuna Melt

2 pointed red peppers (or bell peppers work just as well)

1 tin tuna

1 red onion

2oz sharp cheddar (grated and keep a bit aside to top before baking)

2 heaped tbsps. mayo

1 tbsp. chilli flakes

Salt and pepper

Serves two.

  • Preheat oven to 200°c
  • Combine the tuna, onion, mayo, chilli flakes, grated cheese, salt and pepper together.
  • Halve pepper and remove seeds and the internal membrane. Stuff with the tuna mixture.
  • Place in an oven-proof dish (I don’t usually grease it, but you can if you need to) and sprinkle over remaining cheese.
  • Bake for 10-15mins until golden brown and hot throughout.

This is great served on its own or with a garnish of fresh rocket. If you use the pointed peppers it makes the finished product look a bit like a fish.