Ploughman’s omelette

• eggs↗6
• oil

  for brushing or spraying

• balsamic pickled onions↗2

  drained and thinly sliced

• cherry tomatoes↗12

  halved

• blue cheese↗25g g

  such as Stilton, coarsely grated

• celery↗

  sticks, to serve

• Little Gem lettuce↗

  to serve

• radishes↗

  to serve

• chutney

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.

4. 4

   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.