Cheese and Vegetable Omelette
Preparation Time:
10 minutes
Cooking Time:
20 Minutes
Serves
2
Difficulty
Easy
Kitchen tools needed for this recipe
1 small frying pan
1 spatula (wooden or silicone – flat edge)
1 hob
1 mixing bowl
1 fork or whisk (for whisking eggs)
1 chopping board
1 child-safe knife
Ingredients
3 eggs
1 tablespoon milk
1 teaspoon vegetable oil
2 small mushrooms, finely chopped
1/2 Red pepper, finely diced
1/2 Courgette, finely diced
Small handful spinach
A sprinkle of grated cheddar cheese
Chef's Tip
Always wash your hands very well before cooking or baking.
Cook the veggies first and take add the eggs to the pan.
When you add the eggs, keep the heat down low.
Method
1. Crack and mix the eggs
Crack the eggs into a bowl.
Add the milk.
Mix gently with a fork until the eggs look the same colour.
2. Get the pan ready
Put the pan on the hob.
Turn the heat to low–medium.
Add the oil and let it warm up (not too hot).
3. Cook the vegetables
Put the mushrooms into the pan first.
Stir slowly for 1 minute.
Add the other vegetables and stir gently until soft.
4. Add the eggs
Turn the heat down to low.
Carefully pour the eggs into the pan.
Leave them alone for a short moment.
5. Move the egg gently
Use the spatula to slowly pull the cooked egg from the edge to the middle.
Let the runny egg move into the space.
Take your time — no rushing.
6. Add cheese and flavour
Sprinkle the cheese and your chosen flavour on top.
Wait until the egg looks mostly cooked.
7. Fold the omelette
Carefully fold the omelette in half using the spatula.
Turn the hob off and let it finish cooking gently.
8. Serve and enjoy
Slide the omelette onto a plate.
Share it and enjoy what you made together!
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