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
- 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.
- Smash the avocado with a fork until soft but still slightly chunky.
- Finely chop the chilli and the coriander.
- Crack the eggs into a bowl and add one tsp of milk and some salt and pepper. Whisk with a fork.
- 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.
- 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.
- 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.
- 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.
- Serve with salad or wholemeal sourdough. For the salad use lambs lettuce, ruby chard and a drizzle of olive oil and balsamic vinegar.