Use up leftover sandwich fillings to customise an omelette. Kids will love it, along with the crunch of croutons to make a more exciting supper
Nutrition and extra info
Nutrition: Per serving
- kcal620
- fat37g
- saturates12g
- carbs25g
- sugars5g
- fibre4g
- protein44g
- salt1.5g
Ingredients
- 1 thick slice bread, cut into small cubes
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp grated cheese
- your choice of 1 slice ham, 1 slice chicken, 2 slices salami, 2 slices chorizo, or a handful prawns
- your choice of a handful quartered cherry tomatoes, 2 tbsp drained sweetcorn, 2 tbsp defrosted frozen peas, or a handful rocket
- salad, to serve
Method
Heat ½ tbsp oil in a small non-stick frying pan. Add the bread, toss it around and fry over a medium heat until it starts to brown and crisp all over. Tip the croutons onto a plate, then carefully wipe out the pan. Shred the meat you have chosen to use or roughly chop the prawns.
Beat the eggs lightly with a fork and season if you want. Heat ½ tbsp oil in the frying pan, then pour in the egg. Tip the pan from side to side until the base is covered and starting to set. Add the meat and veg to the side of the omelette nearest you. Cover the pan with a lid for a minute, then add the cheese and cover for another minute. Finally add the croutons and flip the far side of the omelette towards you so that it covers the filling. Slide onto a plate and serve with whatever kind of salad you can get away with.
Comments, questions and tips