Zucchini, carrot and cheese omelettes

Name: Zucchini, carrot and cheese omelettes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 eggs; 1 zucchini (120g), grated coarsely; 1 carrot (180g), grated coarsely; 1/2 cup (60g) coarsely grated reduced-fat cheddar cheese

A quick and easy before-school tummy filler. Add a bit of crisp bacon or even a few pan-fried mushrooms to the omelette, if you like.

Serves 4

Cook

30M

Women's Weekly Food

Ingredients

8 eggs

1 zucchini (120g), grated coarsely

1 carrot (180g), grated coarsely

1/2 cup (60g) coarsely grated reduced-fat cheddar cheese

Method

1.Whisk eggs in medium bowl until combined.

2.Pour a quarter of the egg mixture into heated oiled small frying pan; cook over medium heat until omelette is almost set. Sprinkle a quarter of the zucchini, carrot and cheese over half of the omelette. Fold omelette in half, continue cooking until the cheese melts. Slide omelette on to plate; cover to keep warm.

3.Repeat process with remaining ingredients to make 3 more omelettes.

Women's Weekly Food