Summer Omelette

Wheat, gluten, corn, soya, cow's milk & nut free

Very delicious, very easy, very flexible (you can add or subtract
ingredients as you feel inclined) – and as good cold as hot.
However, if making for six, you may need to use two pans.

Serves 6

6 tbsp olive oil
3 medium onions, sliced thinly
2 sticks celery, washed and chopped
1/2 each of a red, green and yellow pepper, sliced thinly
6–8 mushrooms, sliced
1 medium courgette, grated coarsely
150g baby spinach leaves
large handful parsley
10 eggs
sea salt and freshly ground black pepper
4 slices of chicken or ham, cut into small pieces
150g sheep’s milk feta, crumbles

Heat the oil and add the onions, celery and peppers and cook gently till they are starting to soften.
Add the mushrooms and courgettes and continue to cook till the latter are softening, then add the spinach and parsley and stir around for a minute till the spinach wilts.
Beat the eggs in a bowl, season, add the meat and cheese and immediately tip into the pan and stir round well to mix.
Increase the heat slightly and cook for 2–3 minutes or until the egg is set.

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