I’m famous in my family for what I call “Fridge Pasta” – never to be repeated recipes comprising whatever might need to be used up lurking in the fridge.  Sometimes I kick myself for not writing them down as they can be really good.

Well today, I didn’t feel like pasta and we were having an early lunch/late brunch so Fridge Omelette seemed to be the answer.

Omelette always reminds me of drunken nights with a pal from Uni called Conor Corderoy – in the pretentious way of students, we used to make Spanish omelettes, three sheets to the wind, whilst trying to describe our cooking methods and recipe in the style of Hemmingway……we would end up in a snotty, undignified mess but it did help stave off hangovers.

I’m not quite sure where omelette ends and frittata begins….this might actually qualify as frittata if omelette has to be runny.  The SAS have the “who dares wins” motto – the SCS (special cooking squad) motto is “who cares, eat”….I may be typing this after one or two glasses of fizzy stuff!

Ingredients:

1 teaspoon vegetable oil

1/2 onion finely chopped

6 rashers streaky bacon, chopped

2 inch slice of chorizo, chopped into small bits

1 small diced roasted carrot

1 small diced roasted parsnip

1 pinch mixed herbs

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

4 eggs, beaten

150g feta, cubed

100g cheddar, grated

Method:

• Put the grill onto high to pre-heat
• In a metal handled frying pan, heat the oil and then gently sweat off the onions for a few minutes
• Add in the vegetables, meat and herbs and fry through until it’s all hot and sizzling, distributing as evenly as possible around the pan
• Pour in the beaten eggs then quickly sprinkle over the feta cubes
• Cook through for a couple of minutes until the eggs start to cook around the edges then sprinkle over the cheddar and put under the grill until the cheese has melted on top and is bubbling
• Remove from under the grill, slice and serve – we like it with a squeeze of Siracha sauce, but we have very spicy tastes.