Breakfast for dinner and four other things

 

As a strictly savoury supporter, you won’t find me indulging in overly sweet pastries come dinnertime, but you will often find me whipping up mushroom crepes, toast with all the toppings or, as below, omelettes. In August, when tomatoes and peppers and courgettes and all the other colourful things are at their best, a summer garden omelette is the perfect way to start – or end – your day on a seasonal note.

Bursting with a medley of fresh vegetables and aromatic herbs, this omelette is a perfect way to start (or end) your day on a sunny note. The combination of colourful bell peppers, courgette, tomatoes and fragrant basil creates a symphony of tastes that’s as visually appealing as it is delicious. With a hint of melted cheddar cheese and a fluffy egg base, this omelette is a celebration of seasonal produce.Cook the egg noodles according to the package instructions. Once cooked, drain and set aside.In a small bowl, whisk together the soy sauce, lime juice, brown sugar and a pinch of black pepper. Set the sauce aside.Heat the vegetable oil in a large wok or frying pan over medium-high heat.Add the minced garlic, chopped red chilli and grated ginger. Stir-fry for about 1 minute until fragrant.Add the julienned or spiralized courgettes to the pan. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch.Add the sweetcorn kernels to the pan and cook for an additional 2 minutes, stirring occasionally.

Add the cooked egg noodles to the pan. Pour the prepared sauce over the noodles and vegetables.Gently toss everything together to ensure the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavours to meld.Taste and adjust the seasoning with salt, if needed. Remember that soy sauce is already salty, so be cautious.Remove the pan from the heat and garnish with chopped fresh coriander.