The L-Plate Vegetarian

Omelettes

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 onions and 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 adding egg.

Next Section: Salads