The humble omelette should be so much more than just cheese and egg. It’s a great vessel to use up leftovers and explore flavour combinations. Smoky lardons, blue cheese, chestnuts, and Brussels sprouts makes for a warm earthy omelette as a quick dinner on autumn and winter evenings.
2 – 3 eggs, depending on how you thick you like your omelette
50 – 100g of Dorset Blue Vinny, depending on how cheesy you like your omelette
30g lardons
20g chestnuts
20g cooked Brussels sprouts
25g butter
Large handful of spinach
¼ red onion, thinly sliced
4 to 6 cherry tomatoes
Lardon fat, around 25ml
Honey to taste, around 10ml
Balsamic to taste, around 10 ml
Fry lardons, adding some olive oil if needed. Remove and pat dry with a paper towel and retain fat for dressing.
Chop up chestnuts and add to the pan to dry fry. Add chopped lardons back.
Roast Brussels sprouts in the oven for 5 to 10 minutes if not using leftovers.
Crumble Dorset Blue Vinny.
Whisk eggs and season to taste.
Put your pan on low/medium heat and add your butter. When the butter begins to melt add your eggs and swirl butter through. The key to a good omelette is slow cooking.
Layer lardon and chestnut mixture, then chopped Brussels sprouts and crumbled Dorset Blue Vinny, and move your pan to cook the top of your omelette.
Flip and continue to cook for a few minutes to your desired firmness. Personally, I feel omelettes should always be a little runny.
Repeat for as many omelettes as required, or even better, have multiple omelette pans like a pro!
Dressing Add all your ingredients to a bowel to mix or a shaker. Mix and taste. Adjust to your liking as needed.
Salad Thin slice red onion and warm with cherry tomatoes for a few minutes in a frying pan. Add the spinach and dry wilt, don’t fully cook, then plate and drizzle with warm dressing.
2 – 3 eggs, depending on how you thick you like your omelette
50 – 100g of Dorset Blue Vinny, depending on how cheesy you like your omelette
30g lardons
20g chestnuts
20g cooked Brussels sprouts
25g butter
Large handful of spinach
¼ red onion, thinly sliced
4 to 6 cherry tomatoes
Lardon fat, around 25ml
Honey to taste, around 10ml
Balsamic to taste, around 10 ml
Fry lardons, adding some olive oil if needed. Remove and pat dry with a paper towel and retain fat for dressing.
Chop up chestnuts and add to the pan to dry fry. Add chopped lardons back.
Roast Brussels sprouts in the oven for 5 to 10 minutes if not using leftovers.
Crumble Dorset Blue Vinny.
Whisk eggs and season to taste.
Put your pan on low/medium heat and add your butter. When the butter begins to melt add your eggs and swirl butter through. The key to a good omelette is slow cooking.
Layer lardon and chestnut mixture, then chopped Brussels sprouts and crumbled Dorset Blue Vinny, and move your pan to cook the top of your omelette.
Flip and continue to cook for a few minutes to your desired firmness. Personally, I feel omelettes should always be a little runny.
Repeat for as many omelettes as required, or even better, have multiple omelette pans like a pro!
Dressing Add all your ingredients to a bowel to mix or a shaker. Mix and taste. Adjust to your liking as needed.
Salad Thin slice red onion and warm with cherry tomatoes for a few minutes in a frying pan. Add the spinach and dry wilt, don’t fully cook, then plate and drizzle with warm dressing.
Farm for City Children