Fridge Friend Recipes
Cheesy Vegetable Omelette recipe
A fluffy omelette folded around tender mixed vegetables and melted cheese, making a quick, satisfying meal any time of day. It is creamy, savoury, and perfect for using up a bag of vegetables.
15 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 30ml Milk
- 100g Bagged vegetables
- 30g Cheddar cheese
- 10g Margarine
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 345 kcal |
| Protein | 20 g |
| Carbohydrates | 6.5 g |
| Fat | 25.5 g |
| Saturated fat | 10.6 g |
| Fibre | 2.2 g |
| Sugar | 4.4 g |
| Sodium | 430 mg |
Why this works
A filling, protein-rich omelette with vegetables, but it is relatively high in saturated fat and sodium because of the cheese, margarine and added salt.
High-quality protein. Eggs and cheddar provide around 20g protein per serving, supporting satiety and muscle maintenance.
Vitamin and mineral content. The eggs and mixed vegetables contribute vitamin A, B12, folate and some vitamin C, while cheese adds calcium.
Saturated fat and sodium. Cheddar, margarine and the pinch of salt push up saturated fat and sodium, so this is less suitable for a low-salt or heart-focused plan.
Method
- Beat the eggs with the milk, salt and black pepper in a bowl until well combined.
Whisk until the eggs lose any stringy white streaks and the mixture looks pale yellow and slightly frothy; if you overbeat, the omelette can turn a little tough.
- Melt the margarine in a non-stick frying pan over a medium heat.
Keep the heat at medium rather than high so the margarine foams gently instead of browning straight away, which would give the omelette a bitter edge.
- Add the bagged vegetables and cook for 3-4 minutes until tender and any excess moisture has evaporated.
Stir occasionally and look for the vegetables to become glossy with no puddles in the pan; if any water remains, it will thin the egg and stop the omelette setting neatly.
- Pour in the egg mixture and tilt the pan so it spreads evenly.
Tip the pan just enough to create a thin, even layer without leaving a thick pool in one spot, otherwise the omelette will cook unevenly.
- Cook gently for 2-3 minutes, lifting the edges as they set, then scatter over the cheese.
Use a spatula to ease the set edge up and let the uncooked egg run underneath, but stop before the surface dries out so the middle stays soft and tender.
- Fold the omelette in half and cook for another minute until the cheese has melted and the centre is just set. Serve immediately.
Press the fold lightly so the cheese sits inside the hot egg and melts quickly, and remove the pan as soon as the centre gives only a slight wobble.
Other Vegetable Recipes
Baked Eggs in Ham Cups with Cheese
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Carrot and Red Onion Frittata
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Cheddar Bacon Breakfast Muffins
25 min · Savoury, tender breakfast muffins packed with crispy bacon and sharp cheddar. They make a hearty grab-and-go start to the day.
Cheese and Egg Bread Bake
30 min · A savoury baked dish with bread soaked in a creamy egg mixture and finished with melted cheese. It is comforting, simple and works well for brunch or a light dinner.
Cheesy Chorizo Omelette with Tomato Salsa
20 min · A fluffy omelette packed with smoky chorizo and melted cheese, served with a bright tomato, red onion and garlic salsa. A splash of hot sauce gives it a lively finish.
Egg and Vegetable Bake with Cheese
40 min · A comforting baked egg dish packed with colourful vegetables, earthy mushrooms and melted cheese. It’s hearty, savoury and perfect for a simple brunch or light dinner.
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