Omelette in a bun served on a chopping board alongside fruit

Omelette in a bun

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(4 ratings)

Prep: 5 mins Cook: 20 mins


Serves 3

Make this tasty vegetarian omelette roll for lunchboxes, or a quick and easy dinner for kids. It's guaranteed to satisfy fussy eaters

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal355
  • fat16g
  • saturates5g
  • carbs34g
  • sugars3g
  • fibre3g
  • protein18g
  • salt1.2g
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  • 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…

  • 1 medium potato, cut into cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful baby spinach leaves
  • 4 eggs



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

  • 9 small cherry tomatoes, halved
  • handful crumbled feta or grated cheddar



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 3 rolls


  1. Heat the oil in a small non-stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute then stir in the spinach.

  2. Whisk the eggs lightly with a little seasoning and then pour them into the pan and cook until set on the base. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little then slide out of the pan and cut into thirds.

  3. Split the rolls and stuff them with a piece of omelette, sandwich together and halve.

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