Ploughman’s omelette

Reinvent the ploughman’s lunch by swapping the bread for an omelette for a gluten-free weeknight dinner – just add your favourite pickle

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 316
  • fat 22g
  • saturates 8g
  • carbs 4g
  • sugars 3g
  • fibre 2g
  • protein 23g
  • salt 1g


  • 6 eggs
  • oil, for brushing or spraying
  • 2 balsamic pickled onions, drained and thinly sliced
  • 12 cherry tomatoes, halved
  • 25g blue cheese, such as Stilton, coarsely grated
  • celery sticks, to serve
  • Little Gem lettuce, to serve
  • radishes, to serve
  • chutney, to serve


  1. Beat 3 eggs with a large whisk. Season with a little salt and some ground black pepper. Brush or spray a small non-stick frying pan (the diameter of the base needs to be about 19cm) with oil and place over a medium-high heat.

  2. Pour the egg mixture into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre 6 or 7 times, working your way around the pan.

  3. Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.

  4. Carefully loosen the sides with a heatproof palette knife and slide the omelette onto a plate, folding in half as you go. Make the second omelette in the same way. Add celery sticks, Little Gem lettuce, radishes and a small pot of chutney to each plate, then serve.

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