This recipe is for those nights when I’m home alone, cooking for one and loving it. Eggs create excellent and reliable meals for the solo cook. This omelette is both those things. It precedes loafing in the middle of the bed and watching Jane Austen adaptations whilst drinking hot chocolate.
They’re pure romance, those a cappella dates…
I’ll pop on my favourite apron, the orange one with little white flowers. I do this whether necessary or not, because it makes me feel fancy and pretty and like I’m really creating something special. The Amélie soundtrack keeps me company and provides some theatrical staccato as I whisk and stir, keeping me on track more than a recipe would.
There’s something happily selfish about those solo suppers, don’t you think? You gravitate greedily towards your favourite flavours and marry them in one extravagant (or not) ‘me’ dish. When cooking for myself, I become more liberal with the extra virgin olive oil, the pesto or sauce, the goats cheese and nuts and such, as my husband favours a gentle serving of these ingredients. When cooking for us I find a middle, albeit delicious, ground.
But when it’s just me…
Greedy Beetroot Omelette
1 good handful grated Beetroot
1/3 cup Peas, defrosted or fresh
1/2 an Onion, diced
1 clove Garlic, crushed
1/2 tablespoon Olive Oil
1 heaping teaspoon Creme Fraiche
20g Feta or Goats Cheese
1-2 tablespoons freshly grated Parmesan Cheese (depending on your mood)
1 small handful of fresh Parsley or Basil, torn roughly
Sea Salt and Freshly Cracked Pepper, to taste
1. Crack your eggs into a medium mixing bowl and season lightly, then give a quick whisk. Add the creme fraiche and whisk vigorously until fairly smooth. Set aside.
2. Heat the oil in a non-stick pan over low-medium heat. Sautee the onion for a few minutes until soft. Add the garlic and cook for a minute, then add the peas and cook until they’re no longer cold (this may be 1-3 minutes depending on how frozen they are to begin with). Add the grated beetroot and stir to heat through, ensuring the pan is evenly covered with peas and onion and beetroot before you add the egg.
3. Give the egg another whisk before pouring into the pan and allowing the mixture to distribute amongst the vegetables. Break up the cheese and sprinkle on top of the omelette with the herbs and some black pepper. Cook for a minute or two until the bottom is nice and brown. Fold half the omelette over like you’re folding a piece of paper in half. Cook for a minute to encourage the cheese to melt and become even more delicious. Slide the omelette off onto your plate. This will not be elegant, but that’s fine, looks aren’t everything. Enjoy with some roasted vegetables or a hunk of olive or dark rye sourdough. As you wish…