Ploughman’s omelette

Ploughman’s omelette

Ploughman’s omelette

Reinvent the ploughman's lunch by swapping the bread for an omelette for a gluten-free weeknight dinner - just add your favourite pickle

  • Serves 2
  • Easy

Nutrition per serving

  • Calories 316
  • Carbohydrates 4
  • Saturated Fat 8
  • Sugar 3
  • Protein 23
  • Fat 22
  • Fiber 2
  • Salt 1

Ingredients

  • 6 eggs

  • oil, for brushing or spraying

  • 2 balsamic pickled onions, drained and thinly sliced

  • 12 cherry tomatoes, halved

  • 25g blue cheese, such as Stilton, coarsely grated

  • celery sticks, to serve

  • Little Gem lettuce, to serve

  • radishes, to serve

  • chutney, to serve

Method

  1. Beat 3 eggs with a large whisk. Season with a little salt and some ground black pepper. Brush or spray a small non-stick frying pan (the diameter of the base needs to be about 19cm) with oil and place over a medium-high heat.

  2. Pour the egg mixture into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre 6 or 7 times, working your way around the pan.

  3. Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.

  4. Carefully loosen the sides with a heatproof palette knife and slide the omelette onto a plate, folding in half as you go. Make the second omelette in the same way. Add celery sticks, Little Gem lettuce, radishes and a small pot of chutney to each plate, then serve.