Omelettes are a great way to use up left over vegetables from a previous meal and make a fantastic, fast and filling weekend brunch. If you are cooking for less than four then this omelette will keep well in a sealed box in the fridge for 2-3 days and makes a filling and portable breakfast.
Preparation time 5 mins
Cooking time 10 mins
7 eggs (preferably organic)
1 courgette, chopped small
100g defrosted frozen spinach
60g defrosted frozen peas (max 15g on FODMAP i.e. one portion)
30g parsley, finely chopped
10g chives, finely chopped
8 pre-cooked new potatoes, chopped small
100g grated cheddar
1 tbspn water
½ tbspn olive oil
Equipment: Large frying pan that you can also slide under your grill. Large mixing bowl. Grater.
Lightly fry off the courgettes in the olive oil until slightly soft. Add the pre-cooked potatoes and defrosted spinach and peas cover and cook for a further 1-2 mins until they are warmed through. Whilst the vegetables are warming, break all the eggs into a large mixing bowl and add the water. Whisk with a fork until the eggs are thoroughly mixed. Add the grated cheddar and chopped herbs, black pepper and a pinch of salt and mix together. Spread the vegetables evenly around the pan and pour over the egg mix trying to ensure that the cheese is evenly spread. Cook on a medium heat for 5–7 minutes or until the egg at the base begins to set. Pre-heat your grill. Remove the pan from the hob and place under a hot grill until the omelette starts to lightly brown on top and the egg is completely set (3-4 mins). Cut into 4 portions and serve with a generous FODMAP friendly salad such as rocket and tomato.