1lb fresh spinach
1/2 onion (diced small)
4 large eggs
salt and pepper
2 knobs of butter

1. Wash & blanch spinach in salted boiling water for approx 5 mins. Drain and squeeze dry.

2. Melt 1 knob of butter in frying pan on medium heat and fry the onions till golden, remove and mix with the spinach, season with salt and pepper.

3. Beat eggs in a small bowl. Melt remaining butter on medium heat in the frying pan. Pour in eggs, stir them with a fork as they cook for the first minute.

4. Lower the heat and add the spinach to the omelette, stir twice then leave mix to cook and set. Serve and enjoy.

2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

1. Crack the eggs into a jug and mix together with a fork. Add salt, pepper, milk and beat again.

2. Put a knob of butter in small frying pan over a medium heat. When the butter starts to melt pour the egg mixture into the centre of the pan and cook for approx 1-2 minutes until egg mixture is set.

3. Cook the omelette for approx 1 futher minute then loosen the edges of the egg using a spatula. Lift and fold the omelette in half. Tilt the pan and slide the omelette off onto a warm plate. Serve with salad or by itself.

1/2 tin cooked tuna (approx 50gms)
1/4 onion (diced small)
2 fresh eggs
salt and pepper
1 teaspoon olive oil

Mix eggs with the salt, pepper and then add tuna. Gently fry the onion in olive oil until brown. Pour egg/tuna mixture over the cooked onions and stir a couple of times until all mixed in. Let the egg mixture cook for around 4-5 minutes or until egg looks set and cooked. Delicious served with fresh salad with baby tomatoes.

1 small fresh red pepper (diced)
4 large fresh eggs
pinch of salt and pepper
1 teaspoon of cold water
knob of butter

1. Mix eggs with the salt, pepper and water.

2. Melt the butter in a frying pan over a medium heat. Once butter has melted pour the egg mixture and cook for approx 2-3 mins.

3. As the egg begins to set, sprinkle the diced pepper into the egg and use a spatula to push the egg to the centre.

4. Let the egg cook for another couple of minutes until set. Loosen egg from pan by going round the edges, fold in half, serve on a warm plate with side salad.

5 free range eggs
5 preserved apricots
1/4 cup fruit juice
pinch of salt and pepper
knob of butter
1 tbsp sugar

This quick apricot omelette recipe can be enjoyed either for breakfast or a main evening meal / supper. Simply chop the apricots into small pieces, heat in a frying pan with the fruit juice. In a bowl mix the eggs, salt and sugar together. Melt the knob of butter in a medium sized frying pan, when melted and hot pour in the eggs and stir until the eggs begin to thicken. Add the apricots and let it cook until quite firm. To make the omelette fluffy place the omelette (still in the pan) under a pre-heated grill until it turns a golden brown colour and it will rise up slightly. Serve either by itself or with a nice healthy salad. Yummy!

6 fresh eggs
1 tablespoon of diced leek
1 tablespoon of diced onion
6 small mushrooms, diced
pinch of salt and pepper
knob of butter or margarine

Crack eggs in a jug with salt and pepper, mix well. Melt butter/margarine in a frying pan then add onions, leeks and mushrooms. Cook for approx 4-5 mins. Take half of the cooked veg out of the pan and put aside on a plate. Pour half of the egg mixture over the veg in pan and cook until set. Fold in half and serve. Repeat process with remaining veg and egg. Serve with salad or alone.

2 good slices of ham
2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

1. Slice ham into small pieces.

2. Mix eggs in a jug with salt, pepper and milk.

3. Melt the butter in non-stick frying pan over a medium heat. Once butter melts sprinkle ham pieces in and spread evenly in pan. Pour egg mixture into the centre of the pan then cook for approx 3-5 minutes until egg / ham mixture is set.

4. For extra taste you can always grate some of your favourite cheese on top just before serving. Delicious!

4 large fresh eggs
1 tablespoon of milk
40gms (approx) grated cheddar cheese
pinch of salt and pepper
knob of butter

1. Crack eggs in a jug and mix well. Add salt, pepper then milk, mix again.

2. Put knob of butter in large frying pan over a medium heat. When butter starts to melt pour the egg mixture into the centre of the pan and cook for approx 1-2 minutes until egg mixture is set.

3. Sprinkle cheese on top of egg. Cook the omelette for approx 2 further minutes then loosen the edges of the egg using your spatula, lift and fold the omelette in half.

4. Tilt the pan and slide the omelette off onto a warm plate. Divide into two. Serve with salad or by itself.

2 bacon rashers
2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

1. First of all grill the bacon until cooked, then chop the rashers into small pieces. In a bowl beat the eggs with salt, pepper and milk.

2. Place a knob of butter in non-stick frying pan over a medium heat. When the butter melts, pour the egg mixture into the centre of the pan and place bacon pieces in also. Stir twice then cook for approx 3-5 minutes until egg / bacon mixture is set.

3. Loosen the edges of the egg using your spatula, lift and fold the omelette in half and slide the omelette off onto a plate. Enjoy!