- 2-3 new potatoes, halved
- 1 tsp cooking oil or butter
- 2 free-range eggs, beaten
- 1 or 2 small mushrooms, sliced
- ½ small red pepper, chopped
- a little grated cheddar
- side salad of your choice, to serve
- Boil the potatoes for about 10 minutes, or until slightly soft
- Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl.
- Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on top
- Flip the omelette to cook the other side, or fold the omelette in half. Serve with salad.