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.

Our fridge has been throwing a wobbly of late. This recipe uses up some half-frozen leek and new potatoes that I found in there.

You'll need:

Half a leek, cleaned very well - no gritty bits now!, and thinly sliced
About four new (waxy) potatoes
Two eggs, beaten with some salt and pepper
A chunk of strong cheese, I used mature Cheddar, grated
Knob of butter

Also, a frying pan that you're happy to put under a hot grill.

Method:

Put a pan of water on to boil. Clean the potatoes, half if they're large, and pop in the boiling water. While they're boiling away, gently fry the leeks in the butter, in the pan you're ultimately going to put under the grill. The potatoes should take about 12-15 minutes, depending on their size. By the time they're done, the leeks should also be soft and going more translucent. Take the frying pan off the heat while you drain and deal with the spuds.

Tip the spuds out onto a chopping board, slice into thick rounds (about the width of two £1 coins) as soon as they're cool enough to handle. Add these to the frying pan, so they're evenly distributed among the leeks. Pour over the beaten eggs, and return the pan to the heat. Cook for about 5 mins or so, while you get the grill on.

Take the frying pan off the heat. Add the grated cheese over the frittata, and bung under the grill for around 5 mins - until the top is bubbling and brown. Mine looked a bit too yellow, so I chucked on a few parsley leaves to brighten things up. Serve from the pan, or, put a plate over the frying pan, and turn out so that it's cheesy side up.

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

Verdict:
This was cheesy yum, on an unseasonably grey, windy day in June. Honestly tho? A few too many pans, graters and bowls for a lunchtime...