Cheese & chive omelette

It's those eggs again. And using up bits of things from the fridge. Anyway, raw peas are way nicer than cooked.

You'll need:

For the omelette
2 eggs, I like Burford Brown
Big chunk of cheese, grated
A few chives, snipped

And the salad
Handful of cherry tomatoes, halved
Green leaves, I had spinach, rocket and watercress
A few peas in their pods
Dressing, if you like

Method:

Mix up your salad leaves, tomatoes and podded peas on a plate, add some dressing if you have it. I squeezed over a bit of lemon juice and olive oil.

Break the eggs into a bowl, add the chopped chives and salt and pepper if you want. Chilli flakes would be good, too. Give it a stir.

Melt a blob of butter in a non-stick frying pan. Pour in the egg mixture, cook for a couple of minutes, then sprinkle the grated cheese over. Leave for a few seconds, then fold your omelette in half in the pan, and 'roll' it out as best you can, onto the plate.

Et voilà. An authentic Grimshaw omelette.

Effort to taste ratio (both out of 10):
3:6

Verdict:
Absolutely average, if I'm honest. I'll branch out with chilli flakes instead of chives next time. At least I managed to eat in the garden.

Summer omelette with a scarlet salad

This omelette is based on one from BBC Good Food, where it's called From-the-fridge omelette. In addition to the ingredients you can see there, I used a small clove of garlic to, you know, garlic it up a bit, and a mix of strong cheddar and Parmesan cheese.

I like a scarlet salad. This one has my favourite super-sweety-sour-umami Datterini tomatoes, with red pepper and radishes. And a squeeze of lemon, which you can't see here. 

That's some homemade elderflower cordial too, using a River Cottage recipe.

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Effort to taste ratio (both out of 10):
2:6

Verdict:
Needs the garlic for my taste. Good smug feelings about the amount of veg.

Red & green sardines

You'll need:

1 tin of sardines. I used Waitrose in olive oil
Green leaves, bowlful
Large handful of small plum tomatoes, halved. I used Datterini
Quarter of a red pepper, cut into small chunks
Slice of lemon

Method:

Put the washed leaves into a bowl. Tip on the tomatoes and red peppers. Drain and discard some of the oil from the sardines. Place the sardines on the salad, then pour over any remaining olive oil. A grind of black pepper plus a slice of lemon, and you're done.
 

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Effort to taste ratio (both out of 10):
1:8

Verdict:
I'd forgotten about sardines, 'til I saw a tin in the supermarket. Fishy loveliness. Those omega 3s definitely made me write better.

They’re great with rhubarb too.