Pick & mix omelette with crunchy croutons
By Lulu Grimes
Contains pork – recipe is for non-Muslims only
Use up leftover sandwich fillings to customise an omelette. Kids will love it, along with the crunch of croutons to make a more exciting supper
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Prep:5 mins
Cook:5 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 620
-
fat 37g
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saturates 12g
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carbs 25g
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sugars 5g
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fibre 4g
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protein 44g
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salt 1.5g
Ingredients
- 1 thick slice bread, cut into small cubes
- 1 tbsp olive oil
- 2 eggs
- 2 tbsp grated cheese
- your choice of 1 slice ham, 1 slice chicken, 2 slices salami, 2 slices chorizo, or a handful prawns
- your choice of a handful quartered cherry tomatoes, 2 tbsp drained sweetcorn, 2 tbsp defrosted frozen peas, or a handful rocket
- salad, to serve
Method
Heat ½ tbsp oil in a small non-stick frying pan. Add the bread, toss it around and fry over a medium heat until it starts to brown and crisp all over. Tip the croutons onto a plate, then carefully wipe out the pan. Shred the meat you have chosen to use or roughly chop the prawns.
Beat the eggs lightly with a fork and season if you want. Heat ½ tbsp oil in the frying pan, then pour in the egg. Tip the pan from side to side until the base is covered and starting to set. Add the meat and veg to the side of the omelette nearest you. Cover the pan with a lid for a minute, then add the cheese and cover for another minute. Finally add the croutons and flip the far side of the omelette towards you so that it covers the filling. Slide onto a plate and serve with whatever kind of salad you can get away with.
