Cheese, potato and pea omelette

1 large or two medium potatoes
1 cup frozen peas
2 oz cubed cheddar
6 eggs
tbsp butter
pinch salt

Peel the potato and cut into 1cm cubes.  Boil in salted water until tender (different varieties take longer or shorter, so test after about 5 mins).  When nearly done, tip in the frozen peas for a minute, then drain the lot.

Break the eggs into a bowl and whisk in the salt.  Cube the cheddar.

When you are ready to cook, melt the butter in a frying pan then add the potatoes and peas.  Sprinkle over the cheese, then pour on the egg mix and tip to ensure good distribution.

Cook on a medium heat until you can see a thick layer of egg is cooked, (but you can smell no burning!).  Heat the grill, then put the frying pan under the grill for around 5 minutes until the omelette is golden on top.  Use a knife to ensure the centre has no runny egg - if so, place back under the grill for a minute or two (turn it down a bit to make sure it doesn’t burn), then recheck.

Serve with a leafy green or cucumber salad and a nice mustardy dressing.

This entry was posted on 12/01/2012 at 07:42 pm and is filed under Cheese, Supper, Pea, Eggs, Vegetarian, Recipe, Potato, Organic Box. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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