Sunday brunch is not a concept I am familiar with, but after my experience of it last week, it might be my favourite thing and it is entirely manageable to enjoy one that packs in healthy fats, a ton of veg, and a second-class protein. On top of this, it’s also super easy to make and damn tasty.
So I wake up slowly, quietly rejoicing that it’s a Sunday morning with a blue sky, the cat isn’t mewing, and I can enjoy Amy Licence’s Catherine of Aragon to my heart’s content. Half an hour later, my boyfriend has the mammoth task of gently coaxing me out of the cocoon I have made of the duvet. So here I am, a little burrito of toastiness, and here’s the dilemma: I’m hungry, I have a hungry guest who deserves the best breakfast I can possibly cobble together, there’s no food in the fridge, and now I’m thinking about burritos and toast. There’s only one thing for it- omelette.
There are many great things about an omelette, but I think chief among them is their ability to take pretty much any ingredient you throw at them. They’re like eggy pizzas. So root around in the fridge and as long as you’ve got a couple of eggs, you’re pretty much there.
So named because brunch was followed by a heartbreakingly beautiful performance of Romeo and Juliet, here’s:
The Star Crossed Omelette (V)
(Serves 2 very hungry people)
You will need:
- 4 eggs (Mine were small. You might get away with 3 large.)
- 2 spring onions
- 1 pepper (Colour of your choosing but red looks very pretty here.)
- 1 chilli
- 4 mushrooms (Mine were large. Remember they shrink and go with your instinct.)
- 2 cloves of garlic
- 30g half-fat cheese
- Salt and pepper to taste
- A sprinkling of smoked paprika
Now I warn you, when you start chopping everything up and mixing it together, it does not look pretty, but I promise you, it improves.
And if you already know how to make an omelette, you can go ahead and skip this, but if, like me, you are the embodiment of a culinary disaster, you can find the steps to follow below.
- So first, pop your pan on the stove (preferably non-stick so you don’t have to faff about with extra calories, but if not, give it a squirt of Fry Light) and get it to a medium temperature. At the same time, preheat the oven to 180°C/ 350°F/Gas Mark 4.
- While that’s heating up, chop your mushrooms and garlic. (Now is a good time to mention that you should cook the mushrooms first. Don’t add the egg mixture into the pan and then chuck the mushrooms and raw garlic on top. I’ve done this and it was a big mistake.) By the time they’re sliced, the pan will be hot enough to cook them.
- While the mushrooms are cooking, beat the eggs, chop the rest of your veg and combine. Throw in 15g (approximately half) of your cheese. Add salt, pepper, and any herbs or spices of your choosing and whisk.
- Once the mushrooms and garlic have cooked, add the egg mixture on top of them and allow to set on the bottom.
- Once only the top has a hint of wobble, sprinkle the remaining 15g of cheese on top, and pop in the oven to set. When the cheese has melted and the omelette is firm, cut and serve.
I mean, I say “cut and serve” but I see absolutely nothing wrong with putting the pan on the table and arming everyone with cutlery. Just bear in mind that there’s always that one person who wants to turn brunch into Battle Royale (and it’s usually me).
This filled me up for the rest of the day and I can’t recommend it enough.