Omelettes are a personal favourite of mine. Eggs are so versatile, allowing you to choose whatever combinations you like and they are packed full of nutrients, filling you up during these cold evenings. Check out these fantastic recipes:

Spiced vegetable omelette

277 calories per portion

Prep: 5 mins
Cooking: 4-5 mins
Serves 1

Ingredients:
Half a red pepper, deseeded and sliced
50g mangetout, shredded
50g baby corn, shredded
2 spring onions, shredded
1 tbsp Thai sweet chilli dipping sauce
1 tsp olive oil
2 large British Lion eggs
2 tbsp chopped fresh coriander
salt and freshly ground black pepper

Method:

1. Heat half the oil in a medium non-stick frying pan, add the vegetables and stir fry for 2 mins. Transfer to a dish and stir in the chilli sauce.
2. Beat the eggs with the coriander and seasoning. Return the pan to the heat and pour in the eggs. Cook, stirring with a spatula to push the set egg into the     centre of the pan, until there is no more runny egg left. Cook for a further 30 seconds until the base is golden.
3. Scatter the vegetables over the omelette and fold it over. Serve with more chilli dipping sauce if liked.

Three tiered Welsh omelette

342 calories per portion

Preparation: 10 mins
Cooking: 25-27 mins
Serves 4-6

Ingredients:
225g/8oz potatoes, peeled and diced
6 large British Lion Eggs
60ml/4 tbsp milk
salt and ground black pepper
45ml/3 tbsp olive oil
1 leek, cleaned and sliced
1 small onion, chopped
100g/4oz Caerphilly cheese, grated
1 red pepper, deseeded and chopped
2 tomatoes, diced
60ml/4 tbsp chopped fresh herbs such as basil, coriander and thyme

Method:

1. Cook the potatoes in boiling salted water for 5 mins or until tender. Drain. Whilst the potatoes cook, beat the eggs with the milk and a little seasoning.
2. Preheat the grill. Heat the 1 tbsp of oil in a medium non-stick frying pan, add the potatoes. leeks and onion and sauté for 3 mins.  Pour a third of the egg mixture into the pan and cook for about 3 mins or until the base has set. Sprinkle over a quarter of the cheese and pop the pan under the grill. Cook for 1-2mins or until the top has set and cheese has melted. Transfer the omelette to a baking tray and keep warm.
3. Add 1 tbsp of the oil to the frying pan, add the peppers and sauté for 2 mins. Add the tomatoes and sauté for a further 1 min. Pour in half the remaining egg and  and cook for about 3 mins or until the base has set. Sprinkle over a quarter of the cheese and pop the pan under the grill. Cook for 1-2mins o or until the top has set and cheese has melted. Transfer the omelette to a baking tray and keep warm.
4. Finally stir the herbs into the remaining egg. Heat the remaining oil in the frying pan, add the herby egg mixture and cook for 2mins. Pop under the grill for a further 1-2mins or until the top of the eggs have set. Remove from the heat.
5. Place the pepper and tomato omelette onto a plate, top with the leek omelette and finally top with the herb omelette. Sprinkle over the remaining cheese and pop back under the grill for 1-2 mins or until the cheese has melted.  Serve in wedges with salad if liked.