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⏰ 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

COURGETTE & PEAS OMELETTE served in ecorascals plate
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!


(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


  1. In a bowl or blender mix well egg, flour, grated Parmesan and milk.

  2. 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.

  3. Add the frozen peas and cook for a few minutes until the peas are just tender.

  4. Add the egg mixture to the pan and sprinkle the omelette with some grated/pieces of cheddar cheese.

  5. 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.

  6. Allow to cool a bit and serve.

  7. Enjoy!


Check my IG video recipe

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Get the Doddl clever cutlery by click HERE and use the code doddlYLB10 to get 10% discount


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