Autumn Omelette

A quick & easy lunch or supper dish using fresh seasonal ingredients. 

Serves 4 people


 

  • 125 grams French beans – steamed & chopped
  • 6 Eggs
  • 200 grams squash or pumpkin – diced & steamed
  • 1 onion
  • 100 grams grated cheddar cheese
  • 1 tablespoon(s) sunflower Oil
  • Salt & pepper to taste

 

 

  • Heat a large frying pan on a medium heat and add 1 tablespoon sunflower oil.
  • Chop the onion and cook for 5 minutes.
  • Add the French beans, pumpkin and chopped garlic, and cook for 2 more minutes.
  • Break the eggs into a bowl and beat well with a fork.
  • Add the contents of the pan to the eggs and season with salt and pepper.
  • Wipe the pan and reheat it (medium heat) with a tbsp of oil.
  • Add the egg and vegetable mixture to the pan and cook for 3 minutes or until it starts to set.
  • Sprinkle the cheese over the omelette and place under a hot grill for 2 minutes more, or until the cheese melts and starts to brown. If you don’t have a grill, you will have to turn the omelette

 

Method

 

  • Heat a large frying pan on a medium heat and add 1 tablespoon sunflower oil.
  • Chop the onion and cook for 5 minutes.
  • Add the French beans, pumpkin and chopped garlic, and cook for 2 more minutes.
  • Break the eggs into a bowl and beat well with a fork.
  • Add the contents of the pan to the eggs and season with salt and pepper.
  • Wipe the pan and reheat it (medium heat) with a tbsp of oil.
  • Add the egg and vegetable mixture to the pan and cook for 3 minutes or until it starts to set.
  • Sprinkle the cheese over the omelette and place under a hot grill for 2 minutes more, or until the cheese melts and starts to brown. If you don’t have a grill, you will have to turn the omelette

 

Ingredients

 

  • 125 grams French beans – steamed & chopped
  • 6 Eggs
  • 200 grams squash or pumpkin – diced & steamed
  • 1 onion
  • 100 grams grated cheddar cheese
  • 1 tablespoon(s) sunflower Oil
  • Salt & pepper to taste

 

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