Omelette recipe


  • Yield: 4 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 30 Minutes
  • Total Time: 60 Minutes


  • 2 tbsp of rapeseed or olive oil
  • ¾ lb (350 g) of new potatoes
  • 7 medium sized eggs
  • Handful of green beans, topped, tailed and rinsed
  • 1 bunch of spring onions
  • 1 pinch of freshly ground salt and black pepper
  • ½ tsp of cayenne pepper
  • ¼ lb (110 g) of grated mature cheddar cheese
How to Make It
  1. Clean and cut potatoes into cubes. Place in a pan, cover with water, and bring to boil, then simmer on a lower heat for about 5 minutes.
  2. Cut off the ends of the rinsed green beans and set aside then cut into roughly 3 cm pieces. Now add to the potatoes and boil for a further 5-6 minutes on a medium heat. When cooked, drain veg really well and set aside.
  3. Now lightly beat the eggs together, add cayenne pepper and season with salt and ground black pepper. Preheat the grill to medium-high heat.
  4. Heat the oil in a medium sized non-stick frying pan over a medium heat. Add the spring onions and fry lightly for 4-5 minutes, until soft.
  5. Add the potato and green beans and stir with the spring onions, making sure that all ingredients are scattered evenly around the pan.
  6. Now pour in the beaten eggs. It’s important NOT to move the egg around, just maintain a medium heat and let the mixture set slowly. After around 5 minutes, the top of the omelette will still be wet, but the base will be cooked.
  7. Finally, sprinkle the grated cheese over the top, then put the omelette under the grill in the pan for 4-5 minutes. Cook thoroughly until golden brown on top. Now place on a heat proof surface and cool for at least 10 minutes prior to slicing and serving. I never serve this meal hot from the pan. It is best served warm or cold.

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