Omelette in a Bun
5m
prep time
25m
total time
Easy
level
8
ingredients
Make this tasty vegetarian omelette roll for lunchboxes, or a quick and easy dinner for kids. It's guaranteed to satisfy fussy eaters and is a great source of protein.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oil in a small non-stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute then stir in the spinach.
Step 2
Whisk the eggs lightly with a little seasoning and then pour them into the pan and cook until set on the base. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little, then slide out of the pan and cut into quarters.
Step 3
Split the rolls and stuff them with 2 piece of omelette, sandwich together and halve.
- Ingredients
- Based on 2 servings
-
1 Spring Onion, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g -
30g Baby Spinach Leaves 1 x Sainsbury's Baby Leaf Spinach 120g -
4 Eggs 1 x Sainsbury's British Free Range Eggs Large x6 -
6 Cherry Tomatoes, halved 1 x Sainsbury's Cherry Tomatoes 300g -
30g Crumbled Feta, or cheddar cheese 1 x Sainsbury's Greek Feta Cheese 200g -
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
2 Rolls 1 x Warburtons Soft Sliced Wholemeal Rolls x6 -
1 Medium Potato, cut into cubes 1 x Sainsbury's Baking Potatoes Loose
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