Messy Omelette

My boyfriend and I try to eat healthily, however, cooking for 2 inevitably leads to leftovers, particularly little bits of vegetables.  I cooked this dinner last night as we had new potatoes and peppers that needed using up.  However, I'm sure you can do it with anything you have lying around as leftovers - I'm particularly keen to try a goat's cheese and spinach omelette (you will soon start to pick up on the fact that I love goat's cheese).

We were discussing as we were eating and figured you could make this with any combinations of flavours you like, chicken, ham, cherry tomatoes, any peppers, mushrooms and even small bits of broccoli if it needed using up.

For my omelette I used:
1 red onion
Garlic (I used puree because I'm lazy, but 1 clove should do it)
6 new potatoes
1 red pepper
A few button mushrooms
A few slices of ready-to-eat chorizo 

Method - 
1 - Thinly slice onions, peppers, mushrooms, chorizo (and any other ingredients you are using that need it).

2 - Cook onions and garlic in a bit of oil over a medium heat until they soften, then put in a bowl to one side once cooked

3 - Cook new potatoes in some boiling, salted water until cooked through, then place in a bowl of very cold (iced if you have it) water to cool down and stop cooking, then slice thinly

4 - Cook your sliced peppers and mushrooms in the same pan that you used for your onions until they have softened and cooked and put these in a bowl to the side (same bowl and the onions is fine as long as everyone you are cooking for wants the same).

5 - Cook the chorizo in the pan (barely needs any oil).  If you are using ready to eat chorizo, just cook until starting to brown and the oil is seeping out - if using other chorizo cook for as long we required.

6 - Whisk 2 or 3 eggs, depending on how hungry you are, in a bowl or Pyrex jug (the jug makes it easier to pour.  Season with salt and pepper.

7 - Once the chorizo is ready, take out half (if making for two) and put half of the ingredients back in the pan with the rest of the chorizo.  Stir this around until all ingredients are well distributed and pour the whisked eggs over this, tilting the pan to make sure the eggs reach all ingredients to bind them together.

(Please excuse the sauce stain on my hob there, the peppers got a bit overexcited and jumped out the pan!)

8 - Cook this over a medium heat (you don't want the bottom of the omelette to burn) until the omelette is almost cooked through (this took about 7 minutes for ours).

9 - This omelette is incredibly tricky to flip so, at this stage, carefully ease the omelette out onto a plate and put under a hot grill for 2 minutes to finish cooking.

10 - The omelette can then either be kept warm while you cook the other one, or if you have the equipment and co-ordination, you can cook 2 at the same time.


This version of the omelette did take a little bit of time and preparation, however, it can be easily adapted for a weeknight when you don't have a lot of time by just switching ingredients.  This was a lovely filling meal and still pretty healthy so that's all good in my opinion.

Matt and I are going to his parents' for dinner tonight so I won't be making a Sunday dinner tonight - however, Monday I will be sharing my first experience of cooking a roast chicken (I'm actually quite nervous).  I wouldn't normally cook one but I'm a sucker for supermarket specials offers and it was a great deal so I'm off to search for a recipe and I'll let you all know how it goes.

Happy Sunday everyone x