⏰ Prep 10 minutes
👶🏻 Suitable from 6 months, for babies under one year old cut into strips before serving
🌱 Vegetarian
❄️ Store in the fridge in a airtight container for 2-3 days or freeze for up to 2 months
Veggie omelette is my go-to emergency lunch or dinner for when I have absolutely nothing else planned! I use a really small pan to do it, If you don’t have one just double the doses!
Ingredients
(for 1 small omelette, double or triple the quantity for a large one - I usually triple the quantity for 3 of us)
1 egg
1 tbsp self raising flour*
1 tbsp milk of choice (I used oat milk)
1 tbsp grated Parmesan or cheddar cheese (you can use dairy free cheese too)
Cheddar cheese (optional)
pinch of salt (optional-I didn’t used it)
a handful frozen peas
1/2 courgette, finely sliced
1 tbsp olive oil for cooking
* NOTE: you can substitute the self raising flour with 1 tbsp of flour and a pinch of baking powder
Check what I got for Grace this week
Method
In a bowl or blender mix well egg, flour, grated Parmesan and milk.
Heat the olive oil in a non-stick small pan over medium-hight heat then add the sliced courgette and cook until softened and lightly browned.
Add the frozen peas and cook for a few minutes until the peas are just tender.
Add the egg mixture to the pan and sprinkle the omelette with some grated/pieces of cheddar cheese.
When it’s cooked enough that you can get a spatula underneath without breaking it, flip and cook for a couple of minutes on the other side until cooked.
Allow to cool a bit and serve.
Enjoy!
Check my IG video recipe
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