COURGETTE & PEAS OMELETTE

⏰ Prep 10 minutes

👶🏻 Suitable from 6 months, for babies under one year old cut into strips before serving

🌱 Vegetarian

❄️ Store in the fridge in a airtight container for 2-3 days or freeze for up to 2 months

Veggie omelette is my go-to emergency lunch or dinner for when I have absolutely nothing else planned! I use a really small pan to do it, If you don’t have one just double the doses!

Ingredients

(for 1 small omelette, double or triple the quantity for a large one - I usually triple the quantity for 3 of us)

• 1 egg

• 1 tbsp self raising flour*

• 1 tbsp milk of choice (I used oat milk)

• 1 tbsp grated Parmesan or cheddar cheese (you can use dairy free cheese too)

• Cheddar cheese (optional)

• pinch of salt (optional-I didn’t used it)

• a handful frozen peas

• 1/2 courgette, finely sliced

• 1 tbsp olive oil for cooking

* NOTE: you can substitute the self raising flour with 1 tbsp of flour and a pinch of baking powder

Check what I got for Grace this week

Method

1. In a bowl or blender mix well egg, flour, grated Parmesan and milk.

2. Heat the olive oil in a non-stick small pan over medium-hight heat then add the sliced courgette and cook until softened and lightly browned.

3. Add the frozen peas and cook for a few minutes until the peas are just tender.

4. Add the egg mixture to the pan and sprinkle the omelette with some grated/pieces of cheddar cheese.

5. When it’s cooked enough that you can get a spatula underneath without breaking it, flip and cook for a couple of minutes on the other side until cooked.

6. Allow to cool a bit and serve.

7. Enjoy!

Check my IG video recipe

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