Get your kids involved in the kitchen with this simple and delicious recipe for vegetable stuffed omelette. Not only is it a fun activity, but it’s also a great way to introduce them to healthy eating habits.
Simple Omelette Recipe
I am passionate about teaching my boys life skills and for me a big part of that is cooking. I aim to give them the skills in the kitchen to read recipes, prepare food and cook and bake meals from scratch. At eight and nine, they are pretty handy already and vegetable stuffed omelette is a great recipe for kids as they can do it all themselves.
It helps to think about the fact that children will be preparing the meal when buying the ingredients with them. This recipe called for mushrooms and we picked large flat mushrooms as they are much easier for the boys to handle and cut, rather than small ones.
Tip: There is nothing wrong in using frozen vegetables. We have frozen sliced peppers in the freezer and used them in this recipe. Frozen onions are also great for kids too as they don’t get sore eyes when chopping them
We have moved on to real knives, but I drum into the boys about knife safety. Before this, we used salad knives and children’s knives.
According to research from Uncle Ben’s A quarter of UK parents admit they never cook with their children, and one in eight families never use the kitchen to cook a meal in the oven. An omelette is a great simple meal perfect for breakfast or lunch that you can cook with kids. You just need to have a decent non-stick pan.
Top Tip: When cracking eggs it helps for kids to crack them one at a time into a small glass that way they can fish out any shell that might go in.
Heat a drizzle of olive oil in a large frying pan and fry the veggies till soft and golden. Season with black pepper then set to one whilst you sort the other bits.
Get cracking with the omelettes …
Crack 2 eggs in a bowl and give them a whisk up.
Add a drizzle of oil to a medium sized frying pan and go in with the egg mix.
Swirl it round the pan to get a nice even coating.
As is cooks gently push the outside edges into the centre to let the still runny egg move out to the edges.
When the omelette is just set sprinkle over some of the tomatoes and cheese.
When the cheese is nice and oozy you’re good to go, pile in some of that sautéed veg, fold over and tip onto serving plate.
Do exactly the same to knock up the remaining omelettes and serve topped with sliced avocado and a sprinkle of paprika.
One of the brilliant things about omelettes is once you have the egg mixture you can add all sorts, we often have a fridge raid and add what we have. This week is was ham, peppers, parmesan cheese and spring onions. We love using leftover vegetables, herbs from the garden and even bacon.
The boys did a really good job with their vegetable-stuffed omelette. They were delicious and they will certainly be making them again.
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