Breakfast omelette rolls

A healthy, filling breakfast – or ideal as a hearty lunchtime treat

1 ratings

20 minutes (including cooling time)
Serves 2
1 of 5 a day

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Take all the goodness of eggs, mix with vegetables and then pack into a wholemeal roll. Bliss on a plate! All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

Light cooking oil spray
40g button mushrooms, halved
80g cherry tomatoes, halved
40g spinach, fresh or frozen, thawed
2 medium eggs
10g reduced-fat mature cheddar cheese (or similar), grated
Freshly ground black pepper
2 seeded wholemeal rolls, halved and lightly toasted (optional)

Method

Coat a non-stick frying pan in spray oil and warm over a medium-high heat. Cook the mushrooms, tomatoes and spinach (if using fresh) for about 5 minutes, until the spinach has wilted and the tomatoes have softened. Using a slotted spoon, transfer the mushrooms and tomatoes onto a dish to cool.
Crack the eggs into a mixing bowl and lightly whisk. Add the mushrooms, tomatoes, spinach and cheese. Season with black pepper and mix thoroughly.
Coat the same pan with spray oil again and warm over a high heat. Pour in the egg mixture, making sure the vegetables are spread out.
Cook until the omelette is browned on the bottom and almost set.
Remove the pan from the heat. Place a plate over the pan and invert, tipping the omelette onto the plate. Then carefully slide back into the pan and return to the heat until cooked through and both sides are lightly browned. Alternatively, if using a frying pan with an oven-proof handle, finish cooking under the grill.
When cooked, cut into quarters and place two quarters on each of the wholemeal rolls and enjoy!

Alternatively, pop into a lunchbox to eat later or allow to cool before refrigerating.