Omelette (with whatever you fancy filling!)


Cheese, tomato, red onion and roasted pepper omelette with salad

When I was in Nicaragua I ate omelettes all the time – at home and in cafes. I used to go to a lovely place called The Garden Cafe where I’d have what they called an Italian omelette which was filled with tomatoes, garlic and parmesan (whether it was authentic parmesan, I can’t be sure). In other cafes if I had cheese in my omelette it always seemed to be that sliced stuff which tastes like soap to me and can be no good to woman, man nor beast – processing a step too far, if you ask me. In la Casita and in La Casa Nicaragua, where I lived during my stay, I always had them with tomatoes, onion and blue cheese – a naughty cheese imported from the US. Since coming back to the UK, myself and the omelette have been somewhat estranged – that is until this week when I looked in the fridge and saw 15 hopeful eggs looking at me. No, I  didn’t cook a 15-egg omelette!


Ingredients: 2 eggs, 3 baby plum tomatoes, 1 roasted red pepper, 3 slices of red onion, 3-4 pieces of feta cheese

A word about the ingredients

Like everything I cook, I’ll tell you you can put what you like in it and it’s the same for an omelette – if you like it, put it in there. You could add ham, chorizo, salami, a selections of cheeses, mushrooms, cooked broccoli, spinach (steamed, sweated) – you’re stomach’s the key. What’s it asking for? No, I’ve never tried putting chocolate into an omelette – but you could do a dessert one, I suppose? There you go, there are no bounds. Mind you, you might be better venturing down the pancake/crepe route for something sweet.


Ingredients: dices, sliced and ready to go


2 eggs
3 baby plum tomatoes
1 sliced roasted pepper
3-4 pieces of feta cheese
2-3 slices of red onion
salt, pepper for seasoning
Half a tablespoon of vegetable oil

But I’m hungry now
Easy, this is quick.

It takes me longer to upload the pictures than it does to cook and eat the thing!

Everything’s set out what now?

1. Heat some oil in a frying pan.

2. Beat the eggs and season with salt and pepper. If you are adding cheese to the recipe then you can omit the salt as there’s plenty in the cheese. Put in a sneaky sprinkle if you like.

3. Pour the mixture into the frying pan – making sure it’s on a gentle heat – and wait 20-30 seconds for it to cook on the bottom.

4. Put your filling on one side of the omelette and fold over to seal. You’ll note my omelette is a little packed but, hey, I couldn’t help it!

5. Cook on a gentle heat for 5 minutes and then flip over. If your omelette is as packed as mine then you can cheat and stick the pan under the grill. Gently cook for another five minutes.

It’s ready to eat

I ate mine with salad – remember the little number I rustled up with the jacket potato? – that kind of thing. I often do a batch and keep it in an airtight container – it keeps for a few days in the fridge.

You could scrub a potato – keeping the skin on. Microwave it, slice it and saute it in a pan. And there you have a side dish as well as the salad.


One I made on another day.



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