This is one of my favourite recipes for a lazy Sunday morning breakfast. Its quick and easy, but really filling. And the leftovers are delicious eaten cold for lunch the next day.


5 large organic eggs

2-3 tbsp olive oil for frying

1 small red onion, peeled and chopped

2-3 scallions, washed trimmed and chopped into bite size pieces

50-75g sundried tomatoes, chopped to bite size

1 small head of broccoli, chopped into florets

75g / 2 handfuls of grated hard cheese, Goat or Cheddar, optional

1/6 tsp Black Pepper, fresh ground

1/6 tsp Sea or Rock Salt



  1. Crack the eggs into a mixing bowl with a pinch of salt and black pepper. Beat well with a fork.
  2. Heat half of the oil in a medium/large frying pan on a low heat.
  3. Fry the onions and broccoli in the pan until the onions are transparent and the broccoli is vivid green. Remove the pan from the heat.
  4. Add the onion and broccoli to the eggs. Add the tomatoes and mix well to coat.
  5. Wipe the pan clean and add the rest of the oil. Heat gently.
  6. Pour the egg and veg mix into the pan, spreading the veg evenly throughout the pan.
  7. When the omelette begins to cook and firm up, but still has a little raw egg on top, remove from the heat and put under the grill to cook until the top has firmed. Sprinkle on the cheese: put the pan back under the grill until the cheese has melted.
  8. Using a spatula, ease around the edges of the omelette to remove.
  9. Serve with toasted sourdough bread and/or a green salad.