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Spanish Omelette

I like to make one of these whenever I get time, and serve it hot and bubbling with a big green salad. Then I wrap the leftovers in foil and take them with me for an on the go meal if I have to work late or unusual hours.  You can use any leftover vegetables that need using up.  If you are on your own or only have a small pan, halve the recipe.

For 4 servings:

1tsp oil (I use coconut)
8 Eggs
Assorted vegetables, chopped into roughly equal pieces (I like leeks, broccoli, courgettes, peppers and spinach, but feel free to choose).
2oz Feta or goat’s cheese (optional)
Salt and pepper to taste, if you like them

  1. Heat the oil in a large frying pan (non-stick if you have one).  Add the vegetables and cook until they are no longer raw, but not soft.
  2. Break the eggs into a bowl and beat together so that the yolks and whites are fully incorporated.  Add salt and pepper if you like it.
  3. Pour the eggs into the pan with the vegetables ensuring that they are distributed evenly.  Do not stir, but allow to cook until the bottom of the omelette is solid, and the top is still runny.  In the meantime, heat your grill.
  4. Crumble the cheese on top of the omelette if you are using it.  Place the pan under the grill until the top of the omelette is set and golden brown.  Serve immediately and eat the leftovers for a packed lunch the following day.