For a quick trick with eggs, top with smoked salmon, aromatic dill and soured cream to transform a simple omelette into a substantial and luxurious dish. Serve with crusty wholemeal bread and a crisp salad. Delicious!
For artichokes, use 1 tbsp capers, rinsed and drained.
Mix ‘n’ match omelette Instead of the basic toppings you can use leftovers from the fridge, such as cooked peas, ham and mushrooms. Add to the plain omelette at step 4 and cook under the grill for 3 minutes or until heated through. Top with the soured cream or ready-made croutons to give a crunchy topping. * Vegetarian omelette Instead of the basic toppings, put 1 tbsp oil in a pan and cook 2 thinly sliced small courgettes and 1 thinly sliced small red onion for 3-4 minutes to soften. Add to the plain omelette at step 4 and top with 125g goat's cheese, cut into slices or crumbled into large chunks. Continue as step 4. Omit the soured cream.
Picnic omelette with feta and peppers Omelettes are excellent for picnics and packed lunches. Combine 8 eggs with 4 tbsp single cream and seasoning. Heat 2 tbsp olive oil in a 25cm ovenproof cast-iron frying pan or a small roasting tin (about 20 x 25cm), then pour in the egg. Top with a 280g jar roasted red peppers, drained, and a200g jar feta in oil and herbs, drained, or 100g good-quality feta cheese, diced. Bake at 200°C (180°C fan oven), gas 6 or 10 minutes or until just set (the mixture will continue cooking after it comes out of the oven). Leave to cool, then cut into wedges or squares. Eat within one day. * Tomato, noodle and spinach omelette If you have any leftover noodles or pasta (with or without sauce), use 225g and chop up any large strands. Add to the eggs with 125g cooked spinach (either leftover or bagged and steamed in the microwave), 2 tbsp chopped fresh parsley and a pinch of freshly grated nutmeg. Cook the omelette as for the basic recipe, then add 115g halved cherry tomatoes before sliding under the grill at step 4.