The BBC Good Food logo
From-the-fridge omelette

From-the-fridge omelette

By
Rating: 4 out of 5.14 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal175
fat13g
saturates5g
carbs2g
sugars1g
fibre1g
protein12g
low insalt0.4g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
EMMA SAYS...

I always have eggs and cheese in the fridge, and this thick omelette is easy to whip up. Simply use whatever veg you have to hand – aubergine, sweet potato, tomato and cooked potato are all good choices.

Goes well with

Recipe from Good Food magazine, August 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content