Baked omelette

Serving suggestion

Slices of sourdough or wholegrain bread.

Variations

• Chop in 2 slices of pre-packed ham.
• If you’re not a fan of spring onions, use a small capsicum instead.
• Not keen on capsicum either? Add 1 teaspoon dried oregano or rosemary instead.
• No cannellini beans? Butter beans or red kidney beans work just as well. Donít use baked beans, though, because they will make the omelette mushy.
• Instead of beans, you can use last nightís leftover meat cut in strips (chicken, lamb, beef and pork all work well).
• If there are some leftover roasted or boiled potatoes from last night, dice them and add them onto the vegetable layer.
• Do you like weird things like sesame seeds or sunflower seeds? Sprinkle them on top of the omelette before baking.

HFG tip

• Warning: The oven dish will be hot when cooked. Use oven mitts or ask an adult for help.
• Do a test to see if the omelette is cooked: stick a fork into the middle and if it comes out dry, take out the dish from the oven, otherwise cook for 5 more minutes.
• This dish keeps well in the fridge for up to 2 days.