Ploughman’s omelette
Serves 2
Easy
Prep:
Cook:
Reinvent the ploughman's lunch by swapping the bread for an omelette for a gluten-free weeknight dinner - just add your favourite pickle
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Showing items 1 to 3 of 6
- 6 eggs
- oilfor brushing or spraying
- 2 balsamic pickled onionsdrained and thinly sliced
- 12 cherry tomatoeshalved
- 25g blue cheesesuch as Stilton, coarsely grated
- celerysticks, to serve
- Little Gem lettuceto serve
- radishesto serve
- chutneyto serve
Nutrition: per serving
- kcal316
- fat22g
- saturates8g
- carbs4g
- sugars3g
- fibre2g
- protein23g
- salt1g
Method
step 1
Beat 3 eggs with a large whisk. Season with a little salt and some ground black pepper. Brush or spray a small non-stick frying pan (the diameter of the base needs to be about 19cm) with oil and place over a medium-high heat.
step 2
Pour the egg mixture into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre 6 or 7 times, working your way around the pan.
step 3
Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.
step 4
Carefully loosen the sides with a heatproof palette knife and slide the omelette onto a plate, folding in half as you go. Make the second omelette in the same way. Add celery sticks, Little Gem lettuce, radishes and a small pot of chutney to each plate, then serve.
