Hearty Cheese & Vegetable Omelette recipe - great hot or cold

Published Monday, Aug 4 2014, 18:20 BST  |  By  |  Add comment
If you've got some eggs and veg that need using up, we've got a great recipe for a British take on the classic Spanish omelette - and it makes perfect picnic food for summer days out.

Ham, peas, spring onions and new potatoes –plus a generous amount of cheese – are all combined with egg to create this fabulous omelette. Cut into wedges and serve with fresh salad leaves for a lovely summer lunch. Great hot or cold.

Spanish omelette

© British Cheese Board


  • 1 tablespoon vegetable oil
  • 1 bunch of spring onions, chopped
  • 1 large courgette, chopped
  • 300g cooked new potatoes, chopped into chunks
  • 75g frozen peas, thawed
  • 100g cooked ham, chopped into chunks
  • 6 eggs
  • 3 tablespoons semi-skimmed milk
  • 75g Double Gloucester cheese, grated
  • Freshly ground black pepper
  • Fresh herbs and salad leaves, to serve


1 Preheat the grill. Heat the oil in a non-stick frying pan (about 30cm in diameter). Add the spring onions, courgette and potatoes and cook on the hob for 4-5 minutes – stirring often. Stir in the peas and ham.

2 Beat the eggs and milk together, season, then add half the grated cheese. Pour in the frying pan and cook over a low heat for 6-8 minutes to set the base, then sprinkle the remaining cheese on top.

3 Remove from the heat and cool for 5-10 minutes, as it will be easier to slice. Serve hot, warm or cold and cut into wedges.

Prep Time

15 minutes

Cook Time

20 minutes

Nutrition Information

Serves 6

Recipe courtesy of British Cheese Board

More tasty recipes using eggs:
Bacon & Egg Bruschetta
Boiled Egg With Cheese Soldiers
Ultimate Scotch Egg
Posh Bacon & Eggs

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