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Looking for lunchbox ideas beyond sandwiches? Try this Spanish Omelette packed full of veggies and great hot or cold | My Fussy Eater blog

Lunchbox Spanish Omelette


  • Author: Ciara @ My Fussy Eater
  • Prep Time: 2 mins
  • Cook Time: 8 mins
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Cuisine: Spanish

Description

Looking for lunchbox ideas beyond sandwiches? Try this Spanish Omelette packed full of veggies and great hot or cold!


Ingredients

  • 4 large eggs
  • 2 tbsp creme fraiche or heavy cream
  • 50g / 1/2 cup grated cheddar cheese
  • salt and pepper to taste
  • 1 tbsp oil
  • 8 cherry tomatoes, cut into quarters
  • 1/2 green pepper, finely chopped
  • 25g / 1/4 cup frozen peas
  • 25g / 1/4 cup tinned sweetcorn
  • 2 small cooked potatoes, sliced

Instructions

  1. Crack the eggs into a large bowl or jug. Add the creme fraiche or cream and whisk with a fork. Add the cheese, season with salt and pepper and mix well.
  2. Heat the oil in a large frying pan. Add the cherry tomatoes, green pepper, peas and corn and fry gently for 2 to 3 minutes.
  3. Add the sliced potato and continue to cook for another 2 minutes, stirring regularly.
  4. Pour the egg mixture on top and stir so that the vegetables are evenly dispersed. Leave to cook for approximately 5 minutes until the omelette has started to set and is coming away from the sides of the pan.
  5. At this point you can continue to cook the omelette on the hob for another couple of minutes but I like to put it under the grill for 1 to 2 minutes to ensure the top is fully cooked through.
  6. Allow the omelette to cool slightly before cutting into 8 triangles.
  7. Serve immediately or allow to cool completely before storing in the fridge in an airtight container or bag. The omelette will keep in the fridge for up to 2 days.