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Kathleen’s Omelette with Mixed Salad

Posted: 30 November 2022

Makes 1 - (Each serving contains approx 470 kcal)

Lunch is an important part of life on the farm for Kathleen Hurley Mullins and her family - Kathleen hopes everyone enjoys her lunchtime omelette and salad.
Kathleen’s Omelette with Mixed Salad
The Ingredients

good handful of baby lettuce leaves 

 4 cherry tomatoes

4cm piece cucumber

1 tsp vinaigrette dressing (see separate recipe or use shop-bought)

140g baby mushrooms

1 tomato

1 tablespoon rapeseed oil 

handful baby spinach leaves

2 eggs

2 teaspoons milk 

1 slice of soda bread (such as McCambridge)

light spread of butter, if desired

salt (optional) and freshly ground black pepper

The Method

Arrange the lettuce leaves on a plate. Cut the cherry tomatoes into quarters and cut the cucumber in half and then into slices. Drizzle over the dressing and set aside until seeded.

Cut the mushrooms in half and finely chop the tomato. Heat the rapeseed oil a frying pan and saute the mushrooms for 2-3 minutes until lightly golden and tender, stirring occasionally with a wooden spoon. Add the tomato and saute for another minute. Tip in the spinach and allow to just wilt down. 

Meanwhile, break the eggs into a bowl and add the milk, then season to taste with salt (optional) and pepper. Gently beat the eggs and milk with a fork until the yolks and whites are just combined. Don’t be tempted to over-beat the omelette, as it will spoil the texture. 

Pour in the beaten egg mixture, tilting it around to spread the eggs in an even layer. Place on the heat for about 20 seconds, tilting the pan until there is liquid egg left, just on the surface. Then fold and slide on to the plate with the salad to serve. 

* Suitable for vegetarians


Other Filling Suggestions (quantities are for 1 omelette)


Mushroom & Cheddar Cheese (contains approximately 520 kcal):  140g mushrooms, 20g Cheddar cheese (match box size)

Sauté trimmed and sliced mushrooms in two teaspoons of rapeseed oil a frying pan for 2-3 minutes until tender. Season to taste with salt (optional) and pepper and spoon half the middle of each omelette. Then top each one with 25g of grated Cheddar cheese before folding over to enclose the fillings.


Spinach & Goat’s Cheese (contains approximately 510 kcal): 25g goat’s cheese (match box size), handful baby spinach leaves

Wilt 50g of tender young spinach leaves in a teaspoon of rapeseed oil a non-stick frying pan for a minute or two until tender, then drain off any excess liquid and spoon half down the middle of each omelette. Crumble over 25g of goat’s cheese over each one before folding over to enclose the fillings.

* Suitable for vegetarians


Bacon & Cherry Tomato (contains approximately 520 kcal): 1 bacon rashers, 4 cherry tomatoes 

Grill the bacon rasher for 3-4 minutes until crisp and golden, then drain well on kitchen paper. Snip into small pieces with a scissors or using a small knife cut into dice. Cut the cherry tomatoes in half or quarters, depending on their size and then scatter down the middle of each omelette. Sprinkle the bacon on top before folding over to enclose the fillings.