Veggie Omelet


1 tablespoon half fat butter

Handful of frozen peas

¼ of a leek, chopped

4 closed cup mushrooms, sliced

¼ courgette, sliced

¼ red pepper, chopped

¼ yellow pepper, chopped

1 crushed garlic clove

4 eggs

Dash of semi-skimmed milk

Handful of grated half fat Cheddar cheese


Heat the half fat butter in a non-stick frying pan and add peas, leeks, mushrooms, courgette, peppers and garlic. Sauté for 5 minutes.

Whisk the eggs and milk together and mix in the cheese. Pour over the vegetables and cook for a few minutes until golden brown underneath.

Place under a pre-heated grill for a further 5 minutes and serve immediately.


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