Smashed avocado, roasted red peppers, chilli & feta omelette

A perfect omelette is light and thin only needs 2 eggs, using more is a common misconception. Take care not to overcook the omelette, there’s no harm with it being a little runny in the middle, eggs will continue to cook after they’ve left the heat. A 9-10 inch non-stick shallow frying pan/crepe pan is the ideal pan to use.


  • 2 large free range eggs
  • Half a ready to eat avocado
  • 1 red pepper
  • 1/3 red chilli
  • ½ cup cream cheese
  • Handful coriander


  1. Roast the red peppers or buy them in a jar from Lidl. Chop the pepper in half and deseed it. Place it under the grill until blackened and blistered. Place in bowl and wrap bowl in cling film for 5 mins. Take out, peel the skin off the pepper and chop into chunks.
  2. Smash the avocado with a fork until soft but still slightly chunky.
  3. Finely chop the chilli and the coriander.
  4. Crack the eggs into a bowl and add one tsp of milk and some salt and pepper. Whisk with a fork.
  5. Heat the pan on a medium-high heat, add a good knob of butter and spread around pan. When the butter starts to sizzle slightly, add the eggs.
  6. Spread the eggs around the pan and leave to sit for 30 secs. As the egg begins to set, pull the edges into the centre of the pan with a flipper and replace with raw egg by tilting the pan.
  7. When the egg is almost set but still slightly runny on top, add the ingredients onto one half of the omelette. Crumble the feta on top.
  8. With the flipper, flip the half without the ingredients over the other half. Pat down and fold half of this slightly over the other so it resembles a fan shape. Dress with coriander or chives.
  9. Serve with salad or wholemeal sourdough. For the salad use lambs lettuce, ruby chard and a drizzle of olive oil and balsamic vinegar.



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