Baked Autumn Omelette
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This baked omelette can be customised using so many different veggies, herbs and spices, and makes a fab lunch on its own, and a hearty dinner served as a side. |
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Ingredients
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(Serves 2)
4 medium sized carrots, diced
2 medium sized potatoes, diced
4 mushrooms, roughly sliced
2 large-ish tomatoes (or a handful of smaller ones) sliced
3 medium eggs
180ml milk
Salt and pepper
Herbs and spices of your choice - I used paprika and some chilli
40g hard cheese of your choice, grated
Knob of butter |
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Method
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Put the diced carrots and potatoes in a pan covered with water and bring to the boil then simmer for around 10 minutes.
Whilst simmering, beat the eggs, milk, seasoning, herbs and spices together.
Use the knob of butter to lightly grease a baking tin - I like to use a loaf tin.
Drain the carrots and potatoes and tip them into the tin.
Add the mushrooms and mix together.
Pour over the egg mix.
Place the slices of tomato over the top and finish off with the grated cheese and perhaps another grind of black pepper.
Bake in the oven for 45 minutes.
Serve with seasonal green veggies, salad, crusty bread or even delicious organic local sausages like we did the other night.
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Time From Cupboard-To-Table
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1 hour 10 minutes (most of which is baking time) |
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Notes & Variations on
Baked Autumn Omelette
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You can add lots of other scrumptious veggies to this recipe, of course. Try sweetcorn, bell peppers, courgettes, cabbage, broccoli ... |
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