The L-Plate Vegetarian
Omelettes seem to be about as predictable as nut roasts
if you’re veggie! But if you add some interesting fillings
they are tasty.
For the basic omelette mix see ‘How
to Cook the Basics’ remember to always use genuine
free range eggs (eg those approved by the Soil Association).
Mixed pepper and tomato omelette: Fry some chopped up red
or green peppers and a chopped fresh tomato in a tablespoon
of oil, then just pour over the egg mixture and cook as for
a plain omelette.
Mushroom & spring onion: As above – fry the spring
mushrooms then add the egg.
Onion & Bacos: Fry some chopped onion first then add a
sprinkling of Bacos Bacon Flavour soya chips (available from
most supermarkets – see here).
Cheese omelette: Sprinkle some grated vegetarian cheese onto
the cooked omelette just before you fold it in half and let
it heat through for a minute or two.
Left over potato and onion omelette: Slice any left over boiled
or new potatoes and fry with onion until lightly golden before
Next Section: Salads