Ford Farm
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- 2 large fresh eggs
- 1 tblsp water
- pinch salt & pepper
- knob of butter

- 200g sliced mushrooms
- 100g chopped leeks
- 1 chopped red pepper
- 100g grated Coastal Cheddar
- 1 tblsp oil
- 1/2 tblsp soy sauce

1. Preheat oven to 180°C.
1. Fry mushrooms, leeks and peppers in oil until they soften.
2. Add soy sauce and grated ¾ of Coastal Cheddar cook until melted and warm.
1. Crack the eggs into a jug and mix together with a fork. Add salt, pepper, water and beat again. Whisk until fluffy
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 further 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 oven proof plate.
4. Fill the omelette with filling fold in half sprinkle the rest of the Coastal cheddar over omelette and place in preheated oven for 5 minutes.



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