This falls into the category of things to cook when you’ve forgotten to go to the shops on the way home, and are hungry right now, although it deserves to be cooked with more consideration on its own merits. Fresh, quick and satisfying, it is the perfect light lunch or supper dish. I would normally serve omelette with salad, but some left over sugar snaps were what I had, and very nice they were too. I’m not sure whether this counts as an omelette or a frittata, but I don’t think it matters one way or another.
80g peas (frozen or podded)
A knob of butter
30g goat’s cheese
Salt & pepper
First cook the peas in boiling water for 3 minutes, then drain in a colander and run cold water over them briefly to stop them cooking.
Beat the eggs with 1tbsp cold water and season with salt and pepper. Put an omelette pan or small frying pan on to heat and put in in a good knob of butter. When it is foaming tip in the eggs and gently stir with a spatula to put more of the runny egg in contact with the pan. Switch on your grill.
Put in the peas and leave to cook for a couple of minutes, lifting the edges to allow any uncooked egg to run underneath. Now add the goat’s cheese in slices (or dollops, depending on how soft your cheese is!), and put under the grill until the goat’s cheese has melted. Serve open-faced with salad – green salad, tomato salad – or whatever other green vegetable you have to hand.
If you’re feeling really lazy/hungry, you can skip the grill and just cook the omelette a little longer in the pan, then fold and serve – which as you can see is what I did.