Apart from a huge tapas meal I prepared last night we have been living off creative turkey sandwiches and other random leftover bits. I finished off the last of the roast veggies and turkey today in a quick lunchtime omelette and the fridge is nearly free to start collecting food scraps in plastic containers again. This is not a proper omelette, I cheat and put it under the grill as I have never been very good at shaping a proper omelette, and I like them a bit more cooked with a lot of filling.
1 tbsp olive oil
Two handfuls assorted roast vegetables (potatoes, pumpkin, onion)
salt and pepper to season
50gm grated cheddar
1/2 tsp smoked paprika
1/2 tsp cumin
pinch of dried chilli flakes
2 tbsp chopped coriander to garnish
I also had half an avocado and some of the amazing salsa made by my brother in law made on Christmas eve but ketchup or again any kind of tomato corn chip dip sauce will do.
Turn on the grill and set to medium. Put the oil and roast veg into a medium sized skillet (preferably with a non plastic handle so you can put it under the grill safely) over a medium heat. Break the 3 eggs into a bowl, beat until mixed and then season. Give the veg a few minutes to heat through, then add the cumin, paprika and chilli and fry for a further 30 seconds.
After the spices spread the veg out around the pan evenly and add the beaten eggs. Give the pan a quick tilt around so that the egg spreads around evenly too. Cook for another two minutes and when the egg is nearly cooked and starting to brown on the bottom sprinkle the cheese on to and put under the grill.
Once the cheese has melted and is starting to brown take the pan back out from under the grill (be careful the handle may be hot). Transfer to a plate, garnish with the coriander, avocado and salsa. Voila, a speedy lunch for those on the go.