O Egg Spanish Omelette

Spanish Omelette with Spicy Tomato Salsa

This is a Great Illustration of Simple, Enjoyable Food

Serves: 4

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  • 1 tablesp. olive oil
  • 8 potatoes, cut into small dice
  • 1-2 onions, chopped
  • 6 Quality Assured eggs, whisked in a large bowl
  • A little salt and black pepper 


Spicy Tomato Salsa  

  • 4-6 well-flavoured tomatoes, diced
  • 1 red onion, diced
  • 1 fresh chilli, diced
  • 1-2 cloves garlic, chopped
  • 1 tablesp. basil or coriander, chopped
  • Juice of ½ lemon
  • 1 tablesp. olive oil
  • A little salt and black pepper


To Cook


Lightly oil a large non-stick pan. Add the potatoes and cook for 5 minutes. Add the onions and continue cooking for another 4-5 minutes. Add the mixture to the eggs, season and mix well together.

Reheat the pan again with a little oil. Add the egg mixture. Cook until the under side is set. Put a large plate on top of the pan and turn the omelette onto it. Then slide it back into the pan and cook the other side. (If the pan is not super non-stick just finish under the grill).

To make the Salsa: Mix all the ingredients well together and set aside until ready to serve.


Serving Suggestions

Slide onto a board and cut into 4 wedges. Serve with the Spicy Tomato Salsa and mixed leaves.


Nutritional Content

Protein: 13g 

Carbohydrates: 25g 

Fat: 16g 

Iron: 2.3mg 

Energy: 290kcals 


Recipe courtesy of Bord Bia

O Egg Cheese Tomato Macaroni

Cheese and Tomato Macaroni with Ham

This is a great option for anyone who loves macaroni cheese without all of the hassle of making a béchamel sauce. The addition of the cherry tomatoes and ham make it more of a meal that all of the family should enjoy. 

Serves: 4

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  • 225g dried macaroni
  • 200g carton crème fraîche
  • 2 large egg yolks
  • 1 tsp Dijon style mustard
  • Sea salt and freshly ground black pepper
  • 100g mature hard cheese, finely grated
  • 225g cherry tomatoes
  • 100g cooked ham slices, chopped
  • Lightly dressed green salad, to serve


To Cook


Preheat the oven to Gas Mark 4, 180ºC (350ºF). Cook the macaroni in a large pan of boiling salted water for 10-12 minutes until just ‘al dente’ (tender but still firm to the bite).

Place the crème fraîche in a bowl and beat in the egg yolks and mustard, then season to taste.

Drain the pasta and return to the pan. Stir in the crème fraîche mixture with the cheese, then gently fold in the cherry tomatoes and ham.

Tip the macaroni mixture into an ovenproof dish. Bake for 15-20 minutes until golden brown and bubbling. Leave to stand for a few minutes and then serve straight from the dish with a large bowl of salad.  

Cook's Note:

Small blanched broccoli florets would work well instead of ham.


Nutritional Content

Protein: 20g 

Carbohydrates: 44g 

Fat: 28g 

Iron: 1.8mg 

Energy: 499kcal 


Recipe courtesy of Bord Bia

O Egg Spinach Fritatta

Green Frittata with Spinach Salad 

The best and quickest meal you can imagine. Great any time of the day! 

Serves: 2

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  • 2 tablesps olive oil
  • 1 bunch of scallions, chopped
  • 2 x 250g bags of baby spinach leaves, washed and drained
  • 5-6 eggs
  • Good handful of regato or other hard cheese
  • Knob of butter
  • Seasoning
  • 2 to 3 teasps. Balsamic vinegar


To Cook

Cooking time

15 min 



Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan.

Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the frittata and some crusty bread.


Nutritional Content

Protein: 17g 

Carbohydrates: 2g 

Fat: 21g 

Iron: 2.7mg 

Energy: 281 kcal 

O Egg Chinese Onion Pancake

Egg Chinese Tortilla Pancake

An enjoyable easy dinner

Serves: 4

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Dipping sauce:

4 large free range eggs slightly beaten 

50 ml Soy sauce

Red or green chili sliced (Depending on your love for heat you can add as many as you like).

1 tsp. Sesame oil

1 Tbsp. of sweet and light vinegar such as white wine, cider, raspberry or rice.

A splash of water.



Vegetable oil.

4-6 cleaned and top off scallions 


4 plain flour tortillas



Mix all the dipping sauce ingredients and transfer to a small bowl.

Heat a pan and pour some vegetable oil (Not too much as we want a charred look)

Fried the scallions until they look crisp with a bit of charred. (About -3 minutes over high heat)

Remove the scallions into a plate.

Add a bit of more vegetable oil into the pan and when hot add the beaten eggs. 

Cook the eggs to your liking and put them into a plate.

Heat up a pan and add a very small amount of vegetable oil. When hot, add the tortilla and flip when is starting to blister.

When the two sides have blistered, add some of the scramble eggs and scallions.

Fold the tortilla with the filling into a half or quarters and crisp the tortilla. 

Serve immediately and dip into the sauce. You can accompany this easy dish with little gem lettuce salad on its own.

O Egg Pizza With Egg
Pizza with Egg on Top

A simple and much loved dinner!

Serves: 2

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Pizza base.

Tomato sauce.

Medium free range eggs.

Mozzarella cheese. (the balls of mozzarella are the tastiest but if you have the grated mozzarella that is also ok)

Depending on your taste you can add slices of Parma ham, olives, artichokes and mushrooms.

Good olive oil (Extra virgin preferably).



Spread the tomato sauce all around the base (It is easier to have the pizza base already on top of a tray before putting all the ingredients).

Add the meats and/or vegetables from your preference.

Scatter turned up pieces of mozzarella all over the pizza.

Crack the egg /eggs on top of them.

Drizzle a bit of olive oil on top.

Cook until is the base is crisp.