Omelettes, if you are not vegan, are quick, easy and healthy meals that can be made in minutes. It’s my go-to dinner when we get home from a holiday or if I’m in need of a simple lunch. Omelette, homemade chips and salad is a winner for us after a long journey. If you regularly read my blog, you will know that I love to experiment and I really enjoy putting a twist on a meal.
When we were eating the omelette and chips one day I decided to turn that meal into a sunshine omelette. I thought about what vegetables I could put into the omelette. The other day I was standing looking into my pantry and I wondered what Sunshine Omelette would taste like as a spicy omelette. I set to work looking through the spices in the cupboard and I found what I thought would make a great dinner. The combination of flavours gave the omelette so much extra flavour. It was super tasty and it’s definitely a meal we will be eating again.
- Sharp Knife
- Chopping Board
- Cheese grater
- Frying pan
- Sweet potato x 250g
- Courgette x 1 small
- Butternut squash x 1 small
- Yellow pepper x 1
- Leek x 1 small
- Eggs x 4 large
- Sumac x 1 tsp
- Mild chilli powder x 1 tsp
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried mixed herbs x 1 teaspoon
- Nutritional yeast x 4 tbsp or mature cheedar x 20g
- Salt and pepper to taste
- Olive oil
- Preheat the oven to 180º or gas mark 4.
- Start by peeling and chopping the potato into 1 centimetre cubes.
- Peel the butternut squash and remove the seeds from the core if necessary.
- Cut the squash into 1 cm pieces too.
- Put these ingredients into the baking tray and drizzle oil over the top.
- Toss the vegetables in the oil and put the baking tray into the oven for about 15 – 20 minutes.
- Next cut the yellow pepper, remove the core and slice into strips.
- Now peel the courgette and grate it.
- Then finely slice the leek.
- Crack the eggs into a bowl and mix with a fork.
- Add in the mixed dried herbs.
- Set to one side.
- Heat the frying pan to a medium heat and add the olive oil.
- Now add the leek to the pan and stir until it becomes soft.
- It should take about 2 – 3 minutes.
- Keep stirring the onion and add the potato, pepper and courgette.
- Stir the ingredients for another 3 – 5 minutes. (Or until everything is covered in the oil and softening.)
- Sprinkle over the sumac, smoked paprika, ground ginger, ground sweet cinnamon and dried mixed herbs.
- Remove the vegetables from the oven and add in the ones from the frying pan.
- Stir everything together and then pour over the egg.
- Sprinkle over the nutritional yeast or grate the mature cheedar over the top.
- Put the baking tray back into the oven and cook the omelette for about 25 – 30 minutes or until golden brown.
- Then serve with a salad and enjoy.
Spicy Sumac Sunshine Omelette was a delicious meal that my whole family really enjoyed. We ate this with a warm kale salad but it could be eaten with my homemade baked beans too. The meal makes a yummy dinner but it’s also great as leftovers the next day too. It’s easily transportable in a lunch box too. Plus it keeps well in the fridge too. However you decide to eat this dish, as always, please enjoy. Thank you xxx