We’re quite lucky, as chicken keepers, to be blessed with fresh eggs every day and although we do give some away to family and friends or neighbours it’s so lovely to have our own fresh supply. It’s hard to explain but honestly the eggs taste so delicious and we know they are absolutely free range and organic eggs from well looked after happy hens. We choose our chickens’ food carefully so I think this helps to produce the beautiful golden yolked eggs that we collect.

Omelettes are a really quick and easy lunch so I thought I’d share a recipe for an easy vegetarian omelette. For your omelette you can either choose 2 or 3 eggs and then just add your choice of topping. So if you aren’t sure how to cook an omelette or how good they can taste, please read on.

Simple vegetarian omelette

• 2 or 3 eggs
• Half a red pepper
• A few broccoli florets
• A couple of mushrooms
• Some grated cheese
• Salt and pepper to taste

Method

• Wash the pepper and broccoli; wipe any dirt off the mushrooms.
• Heat a small amount of oil in a pan (I use a spray as it controls the amount of oil used.)
• Stir fry the sliced broccoli, mushrooms and red pepper for a few minutes.
• Whisk the eggs together with a fork, add a little salt and pepper to taste and add to the frying pan.
• The heat from the pan and the vegetables will cook the eggs really quickly.
• Add a little grated cheese if you like, serve and enjoy!

Tip – Did you know that you should only wash eggs at the very last minute before cooking (if you wash them.) Eggs are laid with a natural coating on the shell which protects the inside of the egg against bacteria from the environment. As soon as you wash the egg this ‘bloom’ is removed meaning the eggs will become porous and bacteria can get in.

There are so many different fillings you can add to an omelette. Why not try cheese or cheese and onion, tomatoes, courgettes, mushrooms and cheese, or even just a plain omelette with a little seasoning. So if you are looking for a quick and easy lunch idea why not give it a try.