Omelette

Let's make an omelette

Prep time
10 minutes
Cooking time
15 minutes

2 spring onions

1 small courgette

6 medium sized mushrooms

2 tsp oil

6 eggs

Ground black pepper

1 tbsp fresh parsley or 1 tsp dried parsley

40g cheese (about 3 tbsp)

Chopping board

Knife

Grater

Frying pan

Mixing bowl

Fork

Tablespoon and teaspoon

Fish slice or wooden spatula

Omelette

Cut off the base and uppermost part of the spring onions, and finely slice them. Remove the top and base from the courgette and grate it. Thinly slice the mushrooms. Finely chop fresh parsley

chopping mushrooms and vegetables

Heat the oil in a frying pan over a medium heat. Add the spring onions and mushrooms, and fry until just soft. Meanwhile, crack the eggs into a mixing bowl and whisk with a fork. Add the grated courgette, black pepper and parsley. Pour the egg mixture over the spring onions and mushrooms in the frying pan; cook over a medium heat until the egg is thoroughly set.

mushrooms in pan

Grate the cheese and sprinkle it over the omelette. Put the frying pan under a pre-heated grill for 3-5 minutes until the top of the omelette is golden brown. Turn the omelette out onto a plate using the wooden spatula, and cut into wedges to serve.

Omelette cooking
Serving suggestions
  • Serve hot with boiled new potatoes or potato wedges and vegetables or a salad
  • Any leftovers can be cooled and stored in the fridge ready for your child’s lunchbox the next day, or cut into strips and served as finger food
  • Pre-cooked vegetables, meat or fish can be added to this recipe so it’s a great way to use up leftovers
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