Warm weather still has me ravenous at the end of a working day however the heat of the oven does not invite prolonged cooking so simple and quick suppers are the order of the day.
It’s not just about the heat though or the tiredness, some days you’re just not in the humour to cook!
This is a what’s in the fridge and what’s a simple and easy dinner?!
There were eggs, a stray pepper and odds of cheddar and parmesan alongside a head of broccoli and cauliflower. Potatoes and onions sat in the vegetable rack and that was it a simple supper was born.
Golden Wedges, Cheesy Veg and Loaded Omelette
Serves 4.
You will need:
4 medium/large potatoes
rapeseed oil
paprika
hot chilli powder
1 medium onion
1 red pepper
mixed herbs
6 eggs and a good splash of milk
1 head cauliflower
1 head broccoli
some cheese for grating
Rocket or any salad leaves
Method:
Put the oven on to a high heat.
Slice the unpeeled potatoes into wedges and place on a baking tray.
Drizzle over some oil, sprinkle on paprika and hot chilli powder and some salt.
Place potato wedges in the oven to cook for 20/30 minutes (depending size and how good your oven is – cooked when tender and a knife can slide through easily).
Meanwhile roughly chop the onion and red pepper into chunks.
Heat some oil in a large pan over a medium heat and add the onion and pepper to cook and soften with a sprinkling of mixed herbs for 5 minutes.
Whisk the eggs with a splash of milk in a bowl and add some salt and black pepper.
Remove the onion and pepper from the large pan and set aside in a bowl. Pour the whisked egg/milk to the large hot pan and pull in the edges of the omelette as it cooks with a spatula – over a medium to high heat.
Cook large florets of cauliflower and broccoli together in a pan of boiling water for around 5 minutes.
Once the omelette is beginning to set – still a little wobbly on top add back in the peppers and onions on top pressing them down into the egg.
Drain the cauliflower and broccoli and place in a baking dish with some grated cheese on top and pop into the oven for 5 minutes until cheese has melted.
The omelette is too large to fold over so just cut into wedges and serve with a good handful of salad leaves on top alongside the golden wedges and cheesy veg.
Enjoy.
‘Til next time, Sheila.