From-the-Fridge Courgette Omelette with Peas and Cheese Recipe

Introduction

This from-the-fridge omelette is a simple, cozy dish perfect for using up whatever vegetables you have on hand. It combines tender courgette, sweet peas, and melted cheese into a thick, satisfying meal that’s quick to prepare and delicious any time of day.

Ingredients

• 1 courgette
• 1 tbsp olive oil
• 4 eggs
• Half a teacup frozen peas (no need to defrost)
• Handful grated or sliced cheese (cheddar, feta, ricotta, or goat’s cheese)

Instructions

1. Step 1: Trim the ends off the courgette and cut it into slices about the thickness of a £1 coin. Heat the olive oil in your smallest non-stick frying pan (around 20cm) over medium heat. Add the courgette and cook for a couple of minutes until it starts to turn golden.
2. Step 2: Break the eggs into a bowl and beat them with a fork. Season with a little salt if desired.
3. Step 3: Add the frozen peas to the pan with the courgette, then pour in the beaten eggs. Sprinkle the cheese evenly over the top. Turn the heat down to very low and cook gently for about 10 minutes until the eggs have almost set.
4. Step 4: Meanwhile, preheat your grill to high. After the eggs are nearly set, place the frying pan under the hot grill for 1–2 minutes until the top is fully cooked and lightly golden.
5. Step 5: Using a cutting board or plate, cover the pan and carefully flip the omelette out. Cut into wedges and serve warm, or let cool and enjoy with a salad or coleslaw.

Tips & Variations

• Feel free to swap courgette for other vegetables like aubergine, sweet potato, tomato, or cooked potato depending on what’s available in your fridge.
• Using a mix of cheeses can add extra depth—try combining feta and cheddar for a delicious twist.
• Cooking the omelette slowly on low heat helps keep it thick and tender without burning.

Storage

Store any leftover omelette in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan or microwave until heated through. It’s also excellent served cold with a crisp salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well. Add them with the courgette and cook until tender before adding the eggs.

What other cheeses work well in this omelette?

Cheeses like cheddar, feta, ricotta, and goat’s cheese all complement the flavors nicely. You can experiment with your favorites or what you have on hand.

From-the-Fridge Courgette Omelette with Peas and Cheese Recipe

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★★★★★

4.4 from 199 reviews

• Author: Cleo
• Total Time: 17 minutes
• Yield: 2–3 servings 1x
• Diet: Vegetarian

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Description

A quick and delicious from-the-fridge omelette featuring courgette, frozen peas, eggs, and your choice of cheese. Perfect for using up leftovers and fresh vegetables, this omelette is cooked gently on the stovetop and finished under the grill for a beautifully set and golden top. Ideal for a simple breakfast, lunch, or light dinner.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 courgette
• Half a teacup frozen peas (no need to defrost)

Other Ingredients

• 1 tbsp olive oil
• 4 eggs
• Handful grated or sliced cheese (cheddar, feta, ricotta or goat’s cheese work well)

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Instructions

1. Prepare the courgette: Trim the ends off the courgette, then slice it into rounds about the thickness of a £1 coin.
2. Cook the courgette: Heat the olive oil in the smallest non-stick frying pan you have, around 20cm in diameter. Add the courgette slices and sauté for a couple of minutes until they begin to turn golden.
3. Beat the eggs: Meanwhile, break the eggs into a bowl and beat them with a fork. Season lightly with salt if desired.
4. Add peas and eggs: Add the frozen peas directly to the pan with the courgette, then pour in the beaten eggs evenly over the vegetables. Sprinkle the cheese on top.
5. Cook gently on stovetop: Turn the heat down to very low and cook for about 10 minutes, allowing the eggs to almost set without browning too much.
6. Finish under the grill: While cooking on the hob, preheat the grill to high. After 10 minutes, place the pan under the hot grill for 1 to 2 minutes until the top of the omelette is fully set and lightly golden.
7. Flip and serve: Use a cutting board or plate to cover the pan, carefully flip the omelette over onto it, then cut into wedges. Serve warm or allow to cool and enjoy with salad or coleslaw. Leftovers can be stored in the fridge for up to 3 days.

Notes

• This recipe is very versatile: you can swap the courgette for aubergine, sweet potato, tomato, or cooked potato.
• Choose your favorite cheese or cheese blend; cheddar, feta, ricotta, or goat’s cheese all complement the dish well.
• Cooking on low heat prevents the eggs from browning too much and keeps the omelette tender.
• If you don’t have a grill, you can finish the omelette by covering the pan with a lid to help set the top, but the grill gives the best finish.
• The omelette keeps well in the fridge for up to 3 days, making it a great option for meal prep.

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: British

Keywords: omelette, courgette, peas, eggs, cheese, quick breakfast, vegetable omelette, easy recipe