Restricted
All the main ingredients in this recipe are useful to have in your kitchen as they can be used for plenty of other snacks and dishes. Eat this omelette hot or cold with a salad, some potatoes or chunks of bread for supper or a picnic.
Ingredients
150g frozen peas
1 medium onion
125g reduced-fat Cheddar cheese
Small bunch (10g) fresh mint OR chives OR 1 x 5ml spoon dried mixed herbs (optional)
6 large eggs
Ground black pepper
2 x 15ml spoons water
1 x 15ml spoon olive oil
Equipment
Bowl
Sharp knife
Chopping board
Cheese grater
Scissors
Mixing bowl
Fork
Measuring spoons
Non stick frying pan (about 25cm)
Wooden spoon
Oven gloves
Palette knife or fish slice
Large plate
Instructions
1. Defrost the peas by putting them in a bowl of hot water for a few minutes. Drain them in a sieve.
2. Peel and finely chop the onion.
3. Grate the cheese.
4. Remove the hard stems from the mint (if using) and finely chop the mint or chives using scissors.
5. Break the eggs into a mixing bowl. Beat them with a fork until the yolk and the white are mixed together.
6. Add the water, grated cheese, black pepper and fresh OR dried herbs (if using) to the egg mixture and mix well.
7. Turn on the hob to a high heat. Put the oil into the frying pan and heat until it starts to smoke a little.
8. Add the onion and turn down the heat to medium. Cook the onion until it begins to go
soft, stirring occasionally.
9. Add the peas. Stir them into the onion and cook for a couple more minutes.
10. Pour in the egg mixture and stir all the ingredients together so they are evenly spread out in the frying pan.
11. Keep the omelette on a medium heat, but turn down if it starts to burn. Use a palette knife to draw the edges towards the centre so that the pools of runny egg on top run into the channels you make.
12. Pre-heat the grill. Continue to cook the omelette for 5-6 minutes until the base is golden. Put the pan under the grill (making sure you keep the handle out of the grill) and cook until puffed up, set and brown.
13. Loosen the edges with a palette knife and slide out the omelette onto a big plate.
14. Cut into slices to serve.
Top Tips
• Use oven gloves to hold the handle of the frying pan when removing it from the grill in case the handle is hot.
• When you add the egg, the oil should be hot enough to set the egg, but not so hot that the egg fries.
Prepare now, eat later
• The following could be prepared in advance: grated cheese, chopped herbs and chopped onion. Keep each ingredient in a tightly sealed plastic bag or box (especially the onion!). Store in the fridge and use within 24 hours.
• Cook the omelette, leave to cool and keep in a plastic box for up to 2 days to eat cold.
