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Six fool-proof egg recipes for a tasty, filling midweek meal

Need some inspiration for a tasty and filling mid-week meal? If you’re tired of cooking the same boring and repetitive recipes, why not add eggs to the menu to liven up your mid-week meal repertoire? One of the most basic staples in any kitchen, they are fast becoming  the go-to ingredient for a quick, substantial and highly nutritious meal in themselves - the perfect midweek treat. As well as being a source of high-quality protein, vitamins and minerals, they’re great value, healthy, and most importantly, delicious!

Eggs are such an easy, versatile ingredient, that allow you to whip up a substantial, nutritious meal that the whole family will love in minutes. Have you forgotten just how satisfying an omelette is? Whether it’s an Italian-style frittata, Spanish Tortilla or traditional French omelette, all it takes is a few minutes on the pan and you’ve got an instant and satisfying success. What could be better than a delicious omelette served with some green salad and crusty bread?  Add some cheese, ham or just about anything in the fridge for some colour - you’ll be surprised at the combinations that will work. With eggs, you can really let your imagination run wild.

Often referred to as the “perfect protein”, a source of all natural, high-quality protein, eggs are also so packed with vitamins and minerals that you should really consider making more of them. Try one of these five great egg recipes and check-out the Bord Bia website for loads more. And remember to always choose eggs with the Bord Bia Quality Mark so you can trust that they are produced to the highest Bord Bia quality standards and you know where they come from.

'What's in The Fridge?' Omelette

Dinner in 15 minutes, serves 4


• 1½ tablesp. olive oil

• 4-6 potatoes, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, chopped

• 8 quality assured eggs, beaten with 2 tablesp. freshly grated low fat cheddar cheese

• A little salt and freshly ground black pepper

To Cook

Heat the oil in a non-stick pan over a medium heat and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown.  Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base.  Place a plate over the pan, carefully turn the omelette onto the plate then slide back into the pan to cook the other side.  To serve, sprinkle with parsley and cut into wedges. Serving Suggestions: sprinkle with parsley and cut into wedges.

Note: you can add other ingredients, whatever is available – chopped bacon, scallions, tomatoes, mushrooms. A spoonful of caramelised onions works really well. You can of course use up cooked potatoes but the flavour is much better if you start out with raw potatoes.

Leek, Mushroom and Ham Omelette

Serves 4, cooking time: 20 minutes


• 8 quality assured eggs

• 2 tablesp. olive oil

• A knob of butter

• 3 leeks, cleaned and thinly sliced

• 1 small onion, finely chopped

• 100g mushrooms, cleaned and sliced

• 100g cooked ham or bacon, chopped

• 25g cheese, grated

• 1 tablesp. parsley, chopped

• Salt and freshly ground black pepper

Serving Suggestions: Roasted cherry tomatoes, green salad, chutney and bread.

To Cook

Heat a tablespoon of oil in a 22cm non-stick frying pan over a medium heat.  Add a knob of butter then add in the leeks, onion and mushrooms and sauté for 4-5 minutes until lightly cooked.  Beat the eggs in a large bowl then add in the ham or bacon, cheese, parsley, salt and pepper.  Take the frying pan off the heat and put the leek and mushroom mixture into the bowl with the other ingredients and stir to combine.

Heat a little more oil in the frying pan.  Then pour in the egg mixture, stir gently for a moment or two, allowing the egg mixture to flow on to the base of the pan.  Continue to cook until the egg is almost set but still moist on top.  This will take about 5 minutes.

Meanwhile heat the grill until hot.  Place the frying pan under the grill for 4-5 minutes to finish cooking. Cool for 2-3 minutes, then loosen the edges with a spatula and slide, or carefully turn out the omelette onto a large plate or board.  Cut into wedges and serve warm with roasted cherry tomatoes, green salad, your favourite chutney and bread. To roast the tomatoes: Drizzle them with olive oil, season and cook for about 10 minutes at Gas Mark 6, 200°C (400°F) until they begin to burst.

The Classic French Omelette

Serves 1, cooking time: 3 minutes


• 3 quality assured eggs

• 3 teasp. water

• ½ tablesp. fresh herbs, chopped

• Salt and black pepper

• Knob of butter


• A little butter

• 25g Bacon, diced

• 25g Oyster or button mushrooms, chopped

• 25g Farmhouse Cheese, grated

Alternative Filling:

• Chopped tomatoes, basil, scallions

To Cook

Prepare the Filling. A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter and pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by ⅓.  Slide the omelette down the pan.

Then, with your hand tightly gripping the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.

Spanish Omelette with Spicy Tomato Salsa

Cooking time: 20 minutes, serves 4


• 1 tablesp. olive oil

• 8 potatoes, diced

• 1-2 onions, chopped

• 6 quality assured eggs, whisked in a large bowl

• A little salt and black pepper

Spicy Tomato Salsa 

• 4-6 ripened tomatoes, diced

• 1 red onion, diced

• 1 fresh chilli, diced

• 1-2 cloves garlic, chopped

• 1 tablesp. basil or coriander, chopped

• Juice of ½ lemon

• 1 tablesp. olive oil

• A little salt and black pepper

To Cook

Lightly oil a large non-stick pan.  Add the potatoes and cook for 5 minutes. Add the onions and continue cooking for another 4-5 minutes. Add the mixture to the eggs, season and mix well together.

Reheat the pan again with a little oil. Add the egg mixture. Cook until the under side is set. Put a large plate on top of the pan and carefully turn the omelette onto it. Then slide it back into the pan and cook the other side. (If the pan is not non-stick, just finish under the grill).

To make the Salsa: Mix all the ingredients well together and set aside until ready to serve. Serving Suggestions: Slide onto a board and cut into 4 wedges. Serve with the Spicy Tomato Salsa and mixed leaves.

Smoked Salmon and Cream Cheese Omelette

Cooking time: 15 minutes, serves: 4


• 8 quality assured eggs

• 2 tablesp chives, chopped

• 1 tablesp basil chopped 

• Salt and black pepper

• 1 tablesp. olive oil

• 50g cream cheese

• 75g smoked salmon, thinly sliced and chopped

• Red onion slices to garnish

• Salad leaves and bread to serve 

To Cook

Set the grill to high, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top. Add the smoked salmon pieces, pressing on the salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool for 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices Serving Suggestions: Serve with salad leaves and crusty bread.


Italian-Style Omelette with Bacon, Spinach and Goats' Cheese

Cooking time: 15 minutes, serves: 4


• 1-2 tablesp. oil

• 50g bacon, diced

• 1 red pepper, de-seeded and chopped

• 1 onion, finely chopped

• 1-2 cloves garlic, chopped

• 2 handfuls spinach, finely chopped

• 8 quality assured eggs

• 2 tablesp. basil, chopped

• Salt and black pepper

• 75g-100g goats’ cheese, broken into pieces

To Cook

Heat a large non-stick pan on a medium heat. Add the oil and sauté the bacon, pepper, onion and garlic together for 3-4 minutes. Stir in the spinach. Remove from the heat. Set the grill to high.

Beat the eggs in a large bowl with the basil and seasoning. Add the bacon mixture to the eggs, stir well. Reheat the pan, add the mixture pan and cook over a medium heat until just set – giving it the odd stir. Crumble on the goats' cheese and finish cooking under the grill. Serving Suggestions: Serve cut into wedges with boiled potatoes and salad - delicious.

Always choose eggs with the Bord Bia quality mark so you can trust that it is produced to the highest Bord Bia quality standards and you know where it comes from.

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