This time of year (during the Nine Days) when we can’t eat meat, can be tricky. Some members of my household are dairy and/or wheat intolerant, and some don’t like fish, so it can be quite a challenge to make a meal that is both filling and which everyone likes.
But I think I have covered all areas in this dish – filling, tasty, and you can use a selection of vegetables in the omelette to suit everyone’s choices! Just make sure you have a large frying pan that has a metal handle so that it can go under the grill at the end of cooking.
(Serves 4)
Ingredients:
- 6 eggs, beaten
- Salt & pepper, to taste
- Oil for frying
- 500g new potatoes, peeled and boiled and left to cool and then sliced
- 200g broccoli, cut into very small florets and steamed for a couple of minutes
- 5-6 mushrooms, sliced
- Small handful of chives, snipped into small pieces
- Small bunch of parsley, finely chopped
Method:
Heat the oil in a large frying pan.
Add the vegetables of your choice (choose from above or add your own) and fry on a low-medium heat for a couple of minutes until the vegetables have browned very slightly.
Gently pour in the beaten and seasoned eggs.
Add the parsley and/or chives, if using.
Preheat the grill to high.
Fry the omelette for around 5 minutes until the base is a medium brown colour, which you can check by gently lifting the side of the omelette with a spatula.
When the base is ready, transfer the omelette – still in the frying pan – to the grill and grill until the top of the omelette is golden and bubbling.
With a tea towel, carefully remove the omelette from the grill and serve straight from the pan with a fresh salad.