Week 2: Vegetable Omelette

/ 8 June 2018

Ingredients:

2 eggs
1 tbsp butter
½ small onion chopped
½ red pepper chopped finely
1 handful of spinach
1 tbsp milk
15g feta crumbled
Salt and pepper to taste
Complex carbohydrate of choice: 1 snack pot of baked beans heated OR 1 slice or bread or 1 banana as dessert

Method:

Melt half the butter in a medium sized pan over a medium heat.

Put in the onions, pepper and spinach and cook for 4 – 6 minutes stirring occasionally until the vegetables are tender.

While the vegetables are cooking, beat the eggs with the milk and salt and pepper.

Removed cooked vegetables from the heat and place into a small bowl.

Melt remaining butter in the pan and add the egg mixture.

Cook for about 2 minutes or until the eggs begin to set on the bottom of the pan.

Gently lift the edges of the omelette with a spatula and let the uncooked part of the egg cook through.

Continue to cook for 2 -3 minutes or until the center of the omelette starts to look dry.

Sprinkle the cheese over the omelette and spook the vegetable mixture into the centre of the omelette.

Using a spatula gently fold one edge of the omelette over the vegetables.

Let the omelette cook for another two minutes.

Slide the omelette out of the skillet and onto a plate.

Serve with a side of baked beans.