Rainbow Omelette

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​Ingredients (makes 6 ‘cakes’)

  • 1 tsp Olive Oil
  • ½ Red Pepper
  • 2 Spring Onions
  • 1 Small Carrot
  • 2 Tbs Sweetcorn
  • 50g Cheddar Cheese
  • 3 Large Eggs

What you do…

  • Preheat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with six silicone or paper cupcake cases.
  • Prepare your ingredients – finely chop the pepper and spring onions, grate the carrot, drain and rinse the sweetcorn, grate the cheese.
  • Warm the olive oil in a pan, then gently cook the pepper and spring onions for a couple of minutes until starting to soften. Take off the heat and add the grated carrot and sweetcorn.
  • Break the eggs into a large bowl and whisk until frothy. Add all of the vegetables and the grated cheese to the eggs. Stir until combined.
  • Spoon the mixture into the cupcake cases. Bake in the preheated oven for 25 minutes until cooked through and golden.
  • Leave to cool in the tin for a few minutes before serving warm. Alternatively, cool completely and pack them up to take on a picnic.
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