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