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  • Writer's pictureLucie Ellis

86. Garden Omelette

Gorgeous brekkie filled with pretty veg, some that we grew, and a bit of cheese. Loving having the time to be creative! A bit like the chopped salad, this is a great use of any old veg stumps from the fridge drawer, and ends of cheese. Experimenting to see how it eats later, cold, as a wrap!!!

Use any small salad veg that you have slicing everything thinly so that the textures all work together for just a little crunch to contrast with the oozing soft cheese and fluffy eggs. Likewise use any cheese you have to hand.


For 1:

3 eggs

A knob of butter

Small lump of feta, approx 15g

Small lump of gruyere, emmental or comte, approx 10g

Smattering of grated parmesan, approx 5g

Half a baby courgette

2 small radishes

2 cherry tomatoes

1/4 banana shallot

1tbsp cooked broad beans or peas

Small handful of baby leaves and fresh soft herb leaves


Slice the vegetables as thinly as possible into rounds. Beat the eggs and a bit of salt together with a fork. Melt the butter in a smallish (20cm) non-stick frying pan over a medium-high heat, and when it's foaming pour in the eggs and using a spatula drag them across the pan, tipping as you go to fill the gaps with runny mix until the omelette is mostly cooked with a thin layer of un-set mix on the top. Crumble over the feta and finely grate on the gruyere. Cover the pan with a large dinner plate and leave for a minute until the cheese has melted and the top has cooked a little more. Remove the plate and slide the omelette onto it.

Scatter over the vegetables, leaves and herbs, grate over the parmesan and season with a bit more salt and fresh black pepper. Dig in.


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