Omelettes are great for a weekend brunch or even a quick week day dinner. My omelettes have always ended up looking like scrambled egg but this year I’ve been all over omelettes!
What you need:
1/4 cup of almond milk
4 slices of aubergine
Handful of spinach
Chunk of stilton
Grab yourself a frying pan, cover it in spray oil. Chop the aubergine and onion into small cubes and pop them into the frying pan, fry them until they go that lovely golden brown colour. While they are frying away crack your eggs into a bowl, whisk together with the almond milk – if you’re not a big fan of almond milk just swap it for your milk of choice.
Now that your onions and aubergine chunks are cooked, spray a little more oil in the pan and pour your eggs into the pan. This should fill your pan but just roll your pan around to ensure it’s nice and even, now you can leave the eggs for 5 minutes to cook the bottom. This is where historically, I’ve always gone wrong, don’t touch the omelette!! I always used to poke at the sides and try to move it, make sure it wasn’t sticking to the pan, this is the way to make flavoured scrambled egg… While this is cooking, tear up your spinach, add as much as you’d like here, I love spinach so I added quite a lot! Then chuck the spinach on top of the eggs and start crumbling the stilton onto the spinach, as with the spinach, add as much or as little as you like. Leave in to pan for another 5 minutes and you should be good to go! If you need your cheese to melt a little more just pop it under the grill for a few minutes.