Garlic Polony Omelette

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  • Filling:
  • 50 g Eskort Special Garlic Polony, thinly sliced (3 slices)
  • 80 ml yellow cheddar
  • 65 ml spring onion, chopped
  • 30 ml apricot jam
  • Omelette:
  • 2 eggs
  • 15 ml fresh cream
  • 5 ml lemon juice
  • 30 ml butter for frying
  • olive oil for frying


  • In a small mixing bowl, add eggs, cream and lemon juice and whisk until well combined.
  • Heat olive oil in a small non-stick frying pan over medium heat, add butter and let simmer until the butter starts to bubble.
  • Add the egg mixture and scrape the mixture towards the centre of the pan with a spatula, allowing the raw egg to fill the gap you make with the spatula.
  • Once cooked, lift, turn it over and add the filling.
  • When cooked, roll up or just fold in half, allow to cool and store in a container for your trip.


Pack as Padkos.