Vegetable Omelette – an Easy Weeknight Recipe
A really simple vegetable omelette with all the nutrition of home cooked food.
Myself and the toddler went on an adventure at the weekend. My husband was working, so we got on the train and went to the zoo. Trains, animals and ice cream – what more could a toddler want!
Such was the excitement of the day that his lunch consisted of raisins and about 1/3 of a banana. Oh well – good thing we had a child friendly chips-and-ketchup tea planned. When I’m shattered but I want a tasty, nutritious tea eggs are a good bet.
Don’t let anyone tell you frozen vegetables are cheating. I used a supermarket’s value mixed frozen veg, but you can substitute peas and sweetcorn, or whatever your family eats. Frozen veg are a good way of cooking something nutritious when you have very little prep time, they’re cheap and have plenty of fibre and vitamins.
I haven’t used any seasoning at all in the omelette as I knew it would be smothered in ketchup, but feel free to add your favourite seasonings when you’re beating the eggs. We did, however, season the side dish – I spread out some frozen mushrooms on a baking tray and mixed in a little garlic powder. They disappeared in record time – but next time I won’t cook them on the same tray as the chips. Ew, soggy chips!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 6 eggs
- 4 handfuls mixed frozen vegetables
- A splash of milk
- Heat the grill.
- Beat the eggs in a bowl or jug and stir in the milk and mixed frozen vegetables.
- Pour the egg mixture into a non stick frying pan and heat until the bottom is cooked. The omelette should move when you tilt the pan, and you should be able to get a spatula under the omelette cleanly.
- Put the pan under the grill until it is cooked through and golden on top.