PLOUGHMAN'S OMELETTE

Ploughman's omelette image

Reinvent the ploughman's lunch by swapping the bread for an omelette for a gluten-free weeknight dinner - just add your favourite pickle

Provided by Justine Pattison

Time 20m

Number Of Ingredients 9

Ingredients

6 eggs
oil , for brushing or spraying
2 balsamic pickled onions , drained and thinly sliced
12 cherry tomatoes , halved
25g blue cheese , such as Stilton, coarsely grated
celery sticks, to serve
Little Gem lettuce , to serve
radishes , to serve
chutney , to serve

Steps:

Beat 3 eggs with a large whisk. Season with a little salt and some ground black pepper. Brush or spray a small non-stick frying pan (the diameter of the base needs to be about 19cm) with oil and place over a medium-high heat.
Pour the egg mixture into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre 6 or 7 times, working your way around the pan.
Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.
Carefully loosen the sides with a heatproof palette knife and slide the omelette onto a plate, folding in half as you go. Make the second omelette in the same way. Add celery sticks, Little Gem lettuce, radishes and a small pot of chutney to each plate, then serve.

Nutrition Facts : Calories 316 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1 milligram of sodium