Green summer omelette

The weather is still pretty rubbish (who would know it was already August, it's more like March out there!) but we did get a brief visit from the sun on Sunday, which was lovely after a rainy and chilly week. We took the Sunday papers and breakfast outside to the garden to make the most of the little sunny patch while it was still there and it made a change to have the sun streaming through the lounge windows, instead of them being battered by rain drops!

My parents were over for the weekend, so we didn't have a huge amount of food in the house, since we'd pretty much eaten what I'd made for their visit and we'd been out for dinner on Saturday night at a great local Thai place called Esarn Kheaw (which is incidentally one of Matthew Norman from The Guardian's favourite restaurants. See his review here).

By Sunday tea time Southern Chap was starving and I was rummaging through the fridge to find something that would make a nice meal for a sunny day! A handful of ingredients later we were tucking into a thick omelette and some left-over "Katy bread" (artichoke focaccia that I make all the time, which though I say so myself is gorgeous!).


Green Summer Omelette
The omelette itself isn't actually green, just full of good green stuff! If you don't have baby broad beans use peas instead and it doesn't have to be feta cheese, but that was what was lurking in my fridge.

glug olive oil
large handful frozen baby broad beans, defrosted
4 spring onions, sliced diagonally and using as much of the green stalks as you can
large handful mint leaves (used almost a whole pack)
6 eggs, beaten and seasoned
small piece feta cheese

Turn on your grill to high and heat the oil in an omelette pan over a medium heat. Toss in the spring onions and cook for a minute or so, keeping them moving and not letting them brown at all, until their lovely fragrance reaches your nose. Add the beans and mint and stir together to just wilt the leaves and coat everything in the oil.

Tip in the eggs, stir around a little to bring the already cooked bits to the centre and then crumble over the feta. Leave to cook for 3 - 4 minutes, until you can see the sides are done and starting to puff, then pop the pan under the grill and cook for another 3 - 4 minutes, until the top is puffed and lightly browned. Eat straight away with ketchup if desired!