Red Onion & Red Leicester Omelette

One of the parts of When Harry Met Sally that always sticks in my mind is when Harry reveals that in the honeymoon phase of a relationship he never drops a girlfriend off at the airport on a trip, for fear that this will set a precedent he doesn’t want to keep up in the long run.  This is a lesson my boyfriend probably wishes he had learned before he set up a tradition of cooking me breakfast every Sunday.  Now he no longer so much springs out of bed lovingly, but has to be nudged and encouraged, and eventually staggers away bruised and battered, sleep in his eyes, muttering something that sounds like “domestic abuse”.

Sometimes I see the fear in his eyes that he is doomed to spend the rest of his Sundays making breakfast for me.  But he can hardly break the tradition without also breaking my heart and leading to endless questions like “Why don’t you still love me enough to make me breakfast in bed?” (that’s right, I’m not above using emotional blackmail if it gets me my Sunday breakfast).  It’s good news for me, as he makes a top notch breakfast.  His speciality is undoubtedly omelettes – I don’t know how he makes them so good, or if it’s simply because it was the first breakfast he ever made me so it has a special place in my heart.

This omelette is not his recipe – it’s a Sophie Dahl one, and it’s absolutely scrumptious.  It’s really colourful, and the vivid orange cheese melts and oozes delightfully.  Cheese and onion are the classic combination, and this is almost perfect.  Still, I can’t help feeling it would taste that little bit better if it were made by my beloved.  And served to me in bed.  With a cup of tea.  And maybe a present or two.  Hint hint.

Red Onion & Red Leciester Omelette

Serves 1 (but easily doubled), from Miss Dahl’s Voluptuous Delights


1/2 small red onion, roughly chopped

1 tbsp olive oil

2 eggs, beaten

50g Red Leicester cheese, crumbled (or grated if you prefer)


1.  Heat the olive oil in a frying pan and gently fry the onion on a low heat for about 5 minutes.  When soft, remove from the pan and set aside (drain on kitchen paper if you like).

2.  Add a little more oil to the pan if necessary.  Season the beaten eggs.

3.  Add the eggs to the pan, keeping the heat low.  Let them settle for about 30 seconds, then scatter over the cheese

4.  As the cheese starts to melt, sprinkle on the onion.

5.  Fold the omelette in half and cook for a few minutes until it is just how you like it.

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