Riverford Wicked Leeks
Spring onion and chilli cheese omelette recipe image

Print Spring onion and chilli cheese omelette

Don't leave the last spring onion languishing in the fridge – use it to pep up an omelette for a quick lunch or supper. This is an easily adapted formula: throw in a few cooked broccoli florets if you have them, or some green beans or sliver of courgette.


  • 2 eggs, beaten
  • 1 tbsp sunflower oil (or other oil suitable for light frying)
  • 1 spring onion, finely chopped
  • ½ fresh red chilli, de-seeded & chopped, or a pinch of dried ground chilli or flakes
  • 25g Cheddar, grated


  1. In a bowl, season the beaten eggs with salt and pepper.
  2. Heat the oil in a small frying pan. Add the spring onion and chilli and fry for a few seconds.
  3. Add the eggs and keep them moving around the pan with a fork until three quarters cooked.
  4. Sprinkle over the cheese. Carefully fold the omelette over with a palette or spatula and serve.
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