This is one of my favourite meals, one that I look forward to. It’s tasty, the kind of food your mum would make, and best of all it’s really cheap!
Omelettes are very versatile, thanks to how easily you can add toppings or fillings to them. Go for a healthy veggie omelette, or load it up with cheese for an extra tasty treat, the choices is yours.
Omelette and Chips
- 750g (peeled weight) of potatoes
- 8 medium eggs
- 120g light mature cheddar (Cathedral City, Lidl own brand or equivalent).
- 1 pepper.
- 75g white mushrooms.
- 40ml of olive oil.
- 400g fresh broccoli.
- 400g fresh carrots (peeled weight).
- Seasoning of your choice for the egg.
Preheat your oven to 220 degrees. Peel and chop your potatoes into chip shapes and rinse to remove the starch. Drain, and measure 20ml of olive oil into a roasting pan.
Place chips in the pan, and coat with oil using a silicon oil brush. Swish all of the chips around the pan to coat the pan as well. Place the pan in the middle of the oven, baking for about 35 minutes, or until golden brown, turning half way.
Peel and roughly chop carrots, and chop broccoli into florets. Steaming in an electric steamer is the easiest method, but they can also be steamed for 30-45 minutes in a steaming basket over a pan of boiling water.
Crack 4 eggs into a bowl large enough to beat them in. Add seasonings if you want to and beat with a fork or balloon whisk until well mixed.
Chop pepper and mushrooms into small chunks and place half into your frying pan with 10ml of olive oil. Fry until soft, then add the first batch of beaten egg.
Using a spatula bring the raw egg from the sides into the middle. Continue to move the egg and veggies around until the egg is just starting to set at which point you need to make sure it’s relatively evenly spread over the whole pan base. Leave to cook until the bottom is starting to brown, and check by lifting the edge with a spatula to check.
Sprinkle the top with 60g of grated cheese and slide out of the pan, and under the grill. Grill until the cheese starts to brown. Repeat with the rest of the chopped veggies and eggs.
Slice each omelette into two, and serve with the chips and steamed veggies.
Please excuse the low light photo! These dark evenings make it far harder to get a nice photo. This comes in at 637 per adult serving, and cost a total of £3.75 to make for four people.
This meal can be adapted for baby-led weaning by not seasoning the egg or chips, and serving the egg cut into inch wide strips.