From-the-fridge omelette

From-the-fridge omelette

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(13 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
Use whatever veg you have on hand, along with eggs and milk, to easily whip up a tasty omelette

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal175
  • fat13g
  • saturates5g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein12g
  • salt0.4g
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  • 1 courgette



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • half a teacup frozen peas (no need to defrost)
  • handful grated or sliced cheese (cheddar, feta, ricotta or goat’s cheese work well)


  1. Trim the ends off the courgette, then cut into slices about the thickness of a £1 coin. Heat the oil in your smallest non-stick frying pan (around 20cm). Tip in the courgette and cook for a couple of mins, just until it starts to turn golde. Break the eggs into a bowl and beat with a fork. Season with a little salt, if you like.

  2. Add the peas to the pan, then pour in the eggs and sprinkle with the cheese. Turn the heat down really low and cook for about 10 mins until the egg has almost set. In the meantime, heat the grill to high. 3 After 10 mins on the hob, pop the pan under the hot grill for a min or two until all the egg has set. Place a cutting board or plate over the pan and flip over. Cut the omelette into wedges and serve warm, or leave to cool and serve with salad or coleslaw. Can be kept in the fridge for up to 3 days.

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Comments, questions and tips

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1st Jul, 2008
It was great, easy to make, perfect!!Try this and you will never regret it!
3rd Mar, 2008
hi i tried this and it was great the kids loved it, they decided what would go in the omelette, from the contents of the Fridge!! and it was great fun and tasted good too, so thank you.


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