Savour a nutritional herb and cheese omelette

When it comes to creating meals that are quick, tasty, and nutritious, eggs are hard to beat. Packed with protein, vitamins, and minerals, there are many ways to cook and enjoy this versatile ingredient without spending hours in the kitchen.

With World Egg Day on Friday, October 11, Bord Bia is encouraging everyone to ‘crack on’ and try some of its new recipes featuring Bord Bia Quality Mark eggs, quick to prepare post-workout and full of sustenance for busy workday lunches.

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Herb and cheese omelette

You can use lots of different combinations for the fillings. Some classic options include diced ham, crispy bacon, goats cheese, sautéed mushrooms, diced roasted peppers, caramelised onions, or tomatoes.

Serves: Makes two omelettes

Time: 30 minutes


6 eggs

1 tablesp cold water

2 scallions, chopped

1 handful parsley leaves, finely chopped

1 handful chives, finely chopped

Salt and freshly ground black pepper

40g grated cheese, use your favourite type

A little olive oil

Knob of butter

Tomato salad

75g crusty bread, torn into 3-4cm cubes

3 tablesp olive oil

1 tablesp red wine vinegar

½ teasp honey

½ cucumber, roughly chopped

250g cherry tomatoes (preferably multi-coloured ), halved

½ small red onion, thinly sliced

1 clove garlic, peeled and chopped

A handful of basil leaves, roughly torn


To make the croutons, heat a frying pan over medium-high heat. Place the bread in a bowl and add one tablespoon of olive oil. Mix well to coat the bread with the oil. Add the bread to the frying and cook for about 10 minutes until golden and crisp. Drain and set aside to cool.

To make the dressing, in a small bowl, whisk together the red wine vinegar, the remaining olive oil, and honey. Season with salt and pepper.

To make the salad, mix together the crispy bread, cucumber, tomatoes, onion, and garlic. Toss with dressing until evenly coated. Taste and season. Sprinkle over the basil leaves.

To make the omelette, break the eggs into a bowl and add the water, scallions, parsley, chives, and a little salt and black pepper, and lightly beat.

Heat a non-stick frying pan, with a base is about 20cm in diameter, over a medium heat. Add a little oil and then a little butter to the pan, swirling it around so that the base and sides get coated. While the butter is still foaming, pour in half the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over half the cheese. Cook for another minute or two, then tilt the pan away from you slightly and use a palette knife to fold over the omelette. Slide on to a warmed plate. Repeat to make the second omelette.

Serve at once with the tomato salad.


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