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.
Ingredients
Scale
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)
Instructions
- Prepare the courgette: Trim the ends off the courgette, then slice it into rounds about the thickness of a £1 coin.
- 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.
- Beat the eggs: Meanwhile, break the eggs into a bowl and beat them with a fork. Season lightly with salt if desired.
- 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.
- 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.
- 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.
- 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
