Are you ready for the omelette challenge? Forage leftover salad vegetables and herbs from your fridge and turn the flavour dial up to ten and the waste dial down to zero.

Ingredients (Serves 1)

  • 3 eggs
  • Fridge foraged salad vegetables and herbs (we like a tomato – diced, a spring onion sliced and a small handful of parsley – shredded)
  • 10 grams unsalted butter
  • Small chunk of hard cheese, grated

Method

  1. Sweat the spring onions in a little oil or butter to soften, add the tomato and the parsley and take off the heat. Or use whatever salad veg and herbs you found in your fridge forage.
  2. Warm a frying pan over a medium flame.
  3. Crack the eggs into a bowl and mix with a fork, do not mix too vigorously. Season with salt and pepper.
  4. Add the butter to the pan and as soon as it melts and appears quite hot (but not burning) add the eggs. Allow the eggs to settle in the pan for about 10 seconds and then start to move quickly with a whisk. Stop moving the eggs while the omelette is slightly undercooked.
  5. Place the tomato dice mixture and grated cheese in a line through the middle of the omelette. Fold the edges of the omelette over the filling and push the omelette to the end of the pan opposite the handle.
  6. Turn the omelette out onto the plate and serve straight away.

Hungry for more? Try another of our delicious egg-citing recipes including frittata a piacereful medameshuevos rancheros or sweetcorn fritters.

Food savvy tip: Regrow spring onions by slicing off the ends of the bulbs, leaving roots attached. Stand the bulbs root-end down in a glass. Set on a windowsill and keep the roots moist. After a few days, green shoots will emerge from the tops of the bulbs. Keep the roots submerged and change water at least once a week.