Starting my week off with an omelette

I haven’t had any holiday time off yet this year so I thought it was about time to leave the commute and computer behind for a few days, and focus on health and relaxation. This is especially timely as we attended the memorial service for our colleague Will on Friday. So physically and emotionally drained, I’m attempting a re-charge this week.

Today is Sunday. I’ve done a brief work out, which I’ll repeat a couple more times through the day. And I’ve just made breakfast. A protein-heavy omelette with sweet bursts of tomato, and salty smoked salmon on the side. It was eaten in the garden. All my neighbours are out in their garden for the first time since I’ve lived here I think. I can hear happy chatter on either side. I like.

What to use 

  • 2 large free range eggs
  • 2 chestnut mushrooms
  • 3 cherry tomatoes
  • a bit of smoked salmon

How to use it

Chop and fry the mushrooms and tomatoes for a few minutes until done. I season them rather than the egg. Beat the eggs and pour over. I’m sure you don’t need me to tell you how to make an omelette… but leave the egg to start to set at the bottom, then scrape in from the sides so the uncooked egg runs into the gap to fill it. Do that a few times. When it looks half done, fold the omelette over and leave to cook for another minute or so.

Best served with a big mug of tea.




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