Egg and Cheese Veggie Baked Omelette
ContinentalKidsOmega-3 eggsEasy
A puffy baked omelette with peas, sweetcorn and cheese, sliced like a cake. Mild, fluffy and easy to share at a family breakfast.
Prep time10 min
Cook time18 min
Total time28 min
Servings4
Ingredients
- 4 eggs
- 1/2 cup frozen peas
- 1/2 cup sweetcorn
- 1/2 cup grated cheddar cheese
- 2 tablespoons milk
- 1 teaspoon butter
- 1 pinch salt
Method
- Heat the oven to 180C and butter a small baking dish.
- Whisk eggs with milk and salt.
- Stir in peas, sweetcorn and cheese.
- Pour into the dish and bake for 18 minutes until puffed and set.
- Cool for 3 minutes, slice into wedges and serve.
Nutrition — estimated per serving
Calories (estimate)190 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Serve at once — a baked omelette sinks a little as it cools, which is normal. Add any soft leftover vegetables you have. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.