Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot

      2 eggs

      4 sun-dried tomatoes in oil, drained

      2 tbls chopped fresh herbs, such as chervil, chives and parsley

      salt and freshly ground black pepper

      15g / ¹/₂ oz butter

       Break the eggs into a bowl and beat them lightly until just combined. Chop the sun-dried tomatoes and add to the eggs, together with the herbs. Season with salt and pepper.

       Put a 15cm/6 inch frying pan over a medium heat. When it is hot add the butter, turn the heat up and swirl the butter around – don’t let it brown.

       Pour in the eggs, tilting the pan to distribute them evenly, then, using a fork, draw the set edges towards the centre and let the liquid egg run to the edges. Repeat until the omelette is almost set.

       Tilt the pan over a warmed plate, then fold the edge of the omelette over to the centre and let it fold over again on to the plate. Serve immediately.

      SERVES I

      VARIATIONS

      1 CHEESE AND HERB

      Grate 40g/l¹/₂ oz Gruyère cheese and add half to the beaten eggs instead of the tomatoes. When the omelette is almost set, sprinkle the remaining cheese over the centre.

      2 FRESH TOMATO

      Skin, de-seed and chop 1 large tomato, warm it through in a little butter in a small pan and season. When the omelette is almost set, spoon the tomato over the centre. You could add some slivers of spring onion, or some fresh basil or other herbs, too, if you like. Turn out the omelette and serve dusted with finely grated fresh Parmesan cheese.

      SOUFFLE OMELETTE

       Halfway between a soufflé and an omelette (though far quicker to cook than a soufflé) a soufflé omelette makes a pleasant change and can be served with sweet or savoury fillings.

      If you are making a sweet soufflé omelette, for a flashy finish fill the omelette with your chosen mixture, fold it in half, then sift 2 tablespoons of icing sugar over the top and caramelize the sugar by laying a red-hot skewer on top for a moment or two in a criss-cross pattern.

      2 eggs, separated

      salt and freshly ground black pepper (for a savoury omelette)

      15g / ¹/₂oz butter

       Heat the grill. Put the egg yolks into a bowl, add 2 tablespoons of water, and some seasoning if you’re making a savoury omelette, and mix well.

       Whisk the egg whites until they stand in stiff peaks, but don’t let them get too dry. Stir a spoonful of beaten egg white into the yolks, then gently fold in the rest with a metal spoon.

       Heat a 15cm/6 inch frying pan over a moderate heat then put in the butter and tilt the pan so that the butter coats the sides. Pour the egg mixture into the pan and cook over a moderate heat for 1–2 minutes, until golden brown underneath. Put the pan under the grill for 1–2 minutes to brown the top of the omelette.

       Cut across the centre of the omelette (don’t cut right through it), spoon your chosen filling (see below) over one half, then fold over the other half. Lift the omelette out of the pan and serve.

      SERVES 1

      SAVOURY FILLINGS

      1 ASPARAGUS

      Boil or steam 2–4 asparagus spears until just tender then cut them into 2.5cm/1 inch lengths.

      2 PEPPER

      Grill ¹/₂ red or yellow pepper, or a combination, until charred then peel off the skin and slice thinly.

      3 MUSHROOM

      Wash, dry and slice 50g/2oz mushrooms – any type, or a mixture – then sauté them in 15g/¹/₂ oz butter until they are tender and any liquid they produce has boiled away (this may take up to 15 minutes). Season with salt and pepper.

      4 CHEESE

      Mix 2 tablespoons of grated cheese with the egg yolks, then sprinkle another 2 tablespoons on top of the omelette just before you fold it. Gruyère or Parmesan, or a mixture, are good.

      5 RATATOUILLE

      Leftover ratatouille (see here) makes a very good filling; reheat gently, allowing 2 heaped tablespoons per omelette.

      6 TRUFFLE

      For a luxurious treat, put a few truffle shavings on top of the omelette before folding it.

      7 PETITS POIS AND MINT

      Cook 50g/2oz fresh or frozen petits pois in a little boiling water for 2 minutes Drain, add a knob of butter and 2 teaspoons of chopped fresh mint.

      SWEET FILLINGS

      1 FRESH FRUIT

      Any sweet, soft-textured fruit is good, such as blackberries or blueberries, sliced sweet ripe mango, or sliced banana

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